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Ingredients:

4 lamb legs (each cut into 4 pieces).
Tomato puree from 4 medium Tomatoes.
4 onions, medium (2 for paste and 2 chopped fine).
1 tsp – garam masala.
2 tsp – ginger-garlic paste.
1 tbsp – Dhania powder.
5 green chillies.
2 tbsp – fresh Coconut gratings.
2 tsp – Red Chilli powder.
6 pepper corns, crushed roughly,.
1/4 tsp – haldi.
1 tbsp – chopped, coriander leaves.
3 tbsp – oil.
6 cloves.
4 elachi.
2 cinnamon, 1/2 inch sticks.
1 bay leaf.
salt.

Method:

1 Dry fry onions and prepare paste with coriander leaves, green chillies and coconut gratings.
2 Keep the masalas aside.
3 Clean the leg pieces and wash them thoroughly in plenty of water.
4 Pressure cook with salt, haldi and 1 litre of water up to 10-12 whistles.
5 Heat oil in a separate kadai, add cloves, cinnamon, elachi and bay leaf.
6 Stir once, add ginger garlic paste fry for a min.
7 Add onion pieces, fry till light brown.
8 Add onion paste, fry for 2 minutes.
9 Add dhania powder, chilli powder, garam masala powder, pepper powder and fry for a min.
10 Add this whole masala to leg pieces in the cooker, along with tomato puree and let it simmer for 2 minutes.
11 Add coconut chilli paste and 1/2 a litre of water (or more).
12 Check salt and cook up to 10 whistles.
13 This is a very popular non-veg dish in Andhra, served usually with idli/dosa.