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Madras Style lamb curry
 Lamb/Mutton chopped - 1/2 kg Onion chopped - 2 Tomatoes chopped - 2 Grated coconut - 1 cup Thin Coconut milk - 1 cup Red chili powder - 2 1/2 tsp Coriander powder - 1 1/4 tsp Ginger chopped - 2 tsp Garlic chopped - 2 tsp Garam masala - 1 tsp Pepper powder - 1/2 tsp Poppy seeds - 1 tsp Fennel seeds - 1/2 tsp Cumin seeds - 1 tsp Bay leaves - 1 Salt to taste Oil/ghee Method:- Clean ,wash and pat dry the lamb pieces Grind together the grated coconut ,red chilli powder,Ginger&garlic, Poppy seeds,cumin seeds,fennel seeds to make a smooth paste,adding a little water Heat oil in a pan and fry the onions until brown.Add the spice paste and fry for another 10-12 minutes over a low heat,sprinkle some water in between Add the lamb pieces ,bay leaves Garam masala,pepper powder and salt.Add the tomatoes and sauté for another 5 minutes.Add the thin coconut milk and stir well Transfer the entire content into a pressure cooker,add 2 cups of water and cook it for 3-4 whistles. Uncover it and simmer for further 15-20 minutes for the gravy to get thick. Serve warm with rice. Cheers!!!! 
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