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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.