Ingredients:

• lamb – 2 lbs (with bones)
• 1 big – Onion
• 2 tsp – Ginger paste
• 2 tsp – Garlic paste
• 6 – Red Chillies
• 1 tsp – Cumin seeds
• 1 tsp – Coriander seeds
• 1 tsp – peppercorns
• 5 Cloves
• Two elaichi
• 1 piece – Cinnamon
• 1/2 tsp – Turmeric
• Salt to taste
• 2 tbsp – Vinegar
• One – Tomato

Method:

1. Clean lamb and marinate lamb with turmeric, salt, ginger paste, garlic paste and vinegar.
2. Marinate overnight or at least for 2 hours.
3. Chop onions and tomato finely.
4. Grind cumin seeds, coriander seeds, cloves, cinnamon and elaichi well.
5. Pressure cook lamb till done.
6. Heat 3 tbsp oil. Add peppercorns and red chillies (break them) fry a little.
7. Then add onions and fry till light brown.
8. Add tomato fry for about 5 minutes. Add the ground masala and lamb and fry till oil appears on the sides.
9. Add about half a cup water.
10. Cover and cook till gravy thickens.
11. Add a little chilli powder if you want it more spicy.
12. Add about 1/4 cup of grated coconut when you add tomato.
13. Garnish with chopped coriander leaves.

Recipe courtesy of Haritha