Blend onions, mint and green chillies into a smooth paste.
Heat oil in a cooker.
Add the paste and fry till the masala is golden brown.
Add lamb legs, turmeric powder, poppy seeds powder, curd, garam masala, salt and stir well.
Add 3 glasses of water so that the bones cook really well and juices comes out.
Cook for 40 min for the flavours to come out.
Serve with plain rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.