| • | Grind all the ingredients to make the paste.
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| • | Combine coconut and poppy seeds with water and grind to a fine paste.
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| • | Place meat with turmeric powder, salt, and water in a pressure cooker and cook for 1 hour on low flame.
|
| • | Heat oil in a pan and fry pattai, cloves, and elakas.
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| • | Stir in onions, green chilies, and mint leaves. Fry until the onions turn golden brown.
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| • | Add the prepared ginger paste and cook for 2-3 minutes.
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| • | Mix in coconut and cook on low flame.
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| • | Put tomatoes and simmer until soft.
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| • | Add the lamb and its liquid to the tomato mixture. Cook on high flame for 10 minutes or until the mixture gets thick.
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| • | Remove from heat and stir in lemon juice.
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| • | Decorate with coriander leaves and serve hot with chapattis. |
