ஆட்டுக்கால் கறி

KAAL KARI
(Lamb’s Leg Curry)

INGREDIENTS
Lamb’s Leg – 1 Set. ( 4 Legs )
(with skin)
Carrot – 2 Nos.
Ginger Garlic Paste – 2 TBSP.
Onion – 150 Gms.
Tomato – 2 Big Nos.
Chilie Powder – 1 TBSP.
Pepper – 1 TSP.
Poppy Seed – 1 ½ TBSP.
Cumin Seed – 2 TSP.
Coconut – ½ No.
Curry Leaves – Few.
Green Chilie – 1 No.
Cashew Nut Paste – 25 Gms.
Almonds – 25 Gms.
METHOD :
1. Clean the leg with the skin and cut 1 leg in to 3 pieces. After cut, foot part into two pieces.
2. Make a paste the Poppy Seed, Cashew Nut, Almonds, Cumin Pepper, together.
3. Round slice the carrot.
4. Cook the legs with half ginger garlic paste, sliced carrots, half onions, tomato, green chilies and curry leaves until well done for 20 minutes.
5. Add the coconut milk, grinding pastes. Add the seasoning tempering with whole garam masala, ginger garlic paste, onion, tomato and the mixture into leg curry.
6. Serve with Kolakattai.