4 lamb legs (each cut into 4 pieces).
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.
2 cinnamon, 1/2 inch sticks.
1 bay leaf.
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.know more