1½ to 2tablespoongreen chilli pasteless or more to taste
Salt to taste
1fist full cashew nutpowdered
1tablespooncoriander seedsfreshly roasted and grounded
½tablespooncumin seedsfreshly roasted and grounded
5-7round red chillies
2twigs curry leaves
In a pot marinate lamb leg, green chilli, ginger garlic paste, salt and yogurt. Mix well and marinate 12-18 hour in refrigerator.
In a thick bottomed wide pan, take lamb leg and fill water to immerse barely half of lamb leg. You’ll need to turn lamb leg from side to side after every 40 minutes. Cook for about 2 or more hour on slow heat until very tender and water dries completely.
Add 2 tablespoon oil, cashew, corriander, and cumin powder in lamb leg and fry turning from side to side for 3-4 minutes until light golden. (Bhunna)
Finally, add whipped yogurt and milk, bring to boil. Then cover pot and simmer for 7 minutes on low heat until oil separate on sides.
In a pan, fry cumin, coriander and round red chillies for 1 minutes. Pour tempering over the lamb leg and cover the pan. Garnish with cashew halves.
If gravy is too thick for you thin out with more milk and/or water. You can also substitute cashew with almonds. You can add 3 tablespoon lemon juice in the last for a tarty lamb leg.