Aatukal Paya (Goat Leg curry) - Amma's special

Aatukal paya is made of lamb or goat's leg often referred for people having cold or flu; it is also helpful to increase bone strength, heal wounds, cure mineral deficiency.

It is one of the popular delicacies among non-vegetarians especially in South India.

Though nutritious; moderation is recommended in consumption because of its high fat content!

Ingredients:

Goat leg - 4 ( cut into pieces)
Small onion - 10 to 15 (chopped)
Tomato - 2
Green chilli - 2

Red Chili Powder -  1 tsp (according to your spice level)
Coriander powder -  2 tsp
Turmeric powder -  1 tsp

To Grind:
Ginger - 1' piece
Garlic - 4 to 5
Fennel seeds - ½ tsp
Cumin seeds - ¼ tsp
Pepper corns - ½ tsp

For Seasoning:

Cinnamon - 1 

Cloves - 2
Curry leaves - 1 sprig
Oil - 1 tbsp

Directions:

Pressure cook the cleaned goat legs along with water and turmeric powder for about 20 to 30 minutes in medium flame.  Switch off the gas and  keep aside. 



Heat oil in a pressure cooker; season it with cinnamon, cloves and curry leaves. Once it splutters add onions and sauté till it becomes translucent.

Add tomatoes, green chillies, spice powders and grounded paste. Sauté well.

Add the half cooked goat legs along with the water and add more water to make it to the gravy consistency.

When the water starts boiling, check for salt and spice (if you feel spice is more, add lime juice to reduce it).  Close the cooker with the lid.

Pressure cook for 4 to 5 whistle and simmer for 20 minutes; switch off the gas.

When you open the lid you can feel the legs become very soft and see the oil separated.

Serve hot with steamed rice.

This will be a best accompaniment for  Parotta, Idli, Dosa, Appam and Idiyappam (String Hoppers).

Note:

Adjust the water quantity and spice level to suit your taste.

You can also add coconut milk or grounded coconut to give thickness to the gravy. 

The cooking time depends upon the quality of legs.