Aattu Kal (Lamb Leg) Paya

Aattu Kal (Lamb Leg) Paya [ Normally served with Idly,Appam Iddiappam & Dosai ]		Method : Get Paya clean shaven and skin burnt without any hair/stubble.(This is generally sold like this). Cut into 4-5 pieces depending on the size. Scrap the burnt skin clean using a knife, it will be clean and then wash them in running water. Apply little turmeric & salt rub on the cut pieces  ( Put it in  a bowl rotate using hands & coat it) For Grinding: Chop the  onion into thin slices, slit the green chillies. Heat 1 tbsp oil in a Kadai/wok add Whole Dhania, Pepper & Fennel seed fry for 2/3 secs. Add sliced onion & Green chillies fry till light brown. Cool and add grated coconut grind into smooth  paste using sufficient water. Cooking: Chop Onion into thin slices, Tomato into small thin slices. Heat remaining 3 tbsp oil in the pressure cooker, add sliced onions, bay leaf and fry till light pink. Lower the flame add chopped tomatoes and ginger –garlic paste fry till soft add all the spice powders mix well and fry for 2-3 minutes. Now add the Paya(Leg pieces) into the above mix fry for 5-6 minutes till raw smell goes. Add 4-5 cups of water, mix thoroughly and pressure cook for 8-10 whistle and then lower the flame & cook for 40-45 Min. When the pressure subsides open the lid and again place the cooker on the stove. If it is too watery, boil it in high flame to reduce it depends on thickness needed.  Now lower the flame, Add Ground Masala with little water, curry leaves, Chopped Coriander leaves  &  mix it well. Check the spice and salt. If needed add a little pepper powder (If its spicy hot then adds one tomato cut into 4 slices into the gravy. Cook this for further 5-10 minutes.
Ingredients:
Lamb Leg	4  Nos
Onion	1 Medium
Bangalore Tomato	1 Big
Bay Leaf	1 big leaf(cut in 2)
Ginger –Garlic Paste	1 ½ tsp
Oil	4  tbsp
Chopped Coriander leaves	2  tbsp
Curry Leaves	8-10 nos
Spice Powders
Turmeric	¼ tsp
Red chilly /Dhania mix	1 tsp (heaped)
Salt	To taste
Garam Masala (Ready mix)	½ tsp
Cinnamon –Clove mix	3-4 pinches
Pepper Powder	½ tsp
Fennel Powder	½  tsp
For Grinding
Onion	1 Medium
Green Chillies	3-4 nos
Dhania (Whole)	1 tsp
Pepper (whole)	½ tsp
Fennel Seed	1 tsp
Fresh Coconut grated	½ cup
Tip :
*  Red Chilly  & Dhania Powder mix :: 100 : 150 gms.
* Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms
*  Cooking in low flame tastes better.