GOAT LEG CURRY

INGREDIENTS:-

1. Goat leg pieces                  4 nos
2. Small onion                       1/2 cup
3. Tomatoes                           1 cup
4. Turmeric                            1 tsp
5. Chilly powder                    1 tbsp
6. Curry masala                     1 tbsp
7. Ginger-garlic paste            1 tbsp
8. Salt                                    3 tsp
9. Castor oil                           1 tbsp
10. Water                                 6 cups

FOR GRINDING:-

1. Coconut                          1 cup
2. Roasted gram                  2 tbsp
3. Bengal gram flour           2 tbsp
4. Cinnamon                       1"
5. Cloves                             5
6. Cardamom                      3
7. Mint leaves                    little

FOR SEASONING:-

1. Oil                                 1 cup
2. Mustard seeds               1 tsp
3. Urad dhal                      2 tsp
4. Bengal gram                 2 tsp
5. Curry leaves                 handful
6. Coriander leaves          handful

METHOD:-

• Wash goat legs for 3 times, soak in turmeric water for 1/2 an hour.
• Cut onion, tomatoes, coriander leaves. Grind masala to a smooth paste.
• Pressure cook the leg pieces with turmeric, 8 cups water, castor oil for 8 whistles
• Cooldown and open the lid, transfer into another vessel.
• Heat oil in the same pan, add seasoning, splutter mustard seeds, fry dhal, curry leaves.
• Add onion and fry for a minute, add tomatoes, ginger-garlic paste, and fry a minute.
• Add the masala paste and fry for a while, add chilly powder, coriander powder, curry masala.
• Fry well and add the cooked leg pieces with water, add salt, and mix.
• Cook for 2 whistles, cool down until the pressure settles down.
• Simmer for 15 minutes, or until the curry thickens and oil floats on top.
• Garnish with coriander leaves, serve with chappati.