1. Roast grated dry coconut till ligth brown.
2. Roast poppy seeds.
3. Grind to a smooth paste adding water as necessary.

For Lamb Legs:

1. In a 8 litre pressure cooker, heat oil.
2. Add the spices - cloves, cardamom and cinnamon.
3. Add 2 finely sliced onions.
4. Saute for a minute.
5. Add the lamb legs.
6. Add the ginger garlic paste, mint, coriander, 1 cup curd, bay leaves, turmeric and salt.
7. Close the cooker and pressure cook for 45 mins.
8. After the first whistle, you can set the gas to low flame and allow the contents to simmer for about 1.5 hours.

For Gravy:

1. Heat remaining oil.
2. Add finely sliced onion and green chillies.
3. Fry till onions are nicely browned.
4. Add the remaining ginger garlic paste, curd, red chiili powder, little salt, dhania powder and mix well.
5. Add the bay leaves.
6. Add the ground paste and add a little water.
7. Keep stirring so that the masala does not burn.
8. When oil leaves the side of the pan, add the chick peas paste and fry again.
9. Cool the pressure cooker and using a big ladle.
10. Add the lamb leg and the stock to the above gravy. Stir and mix well.
11. Keep on a low flame till the flavours are absorbed.
12. Keep cooking till oil leaves the side of the pan.
13. Garnish with chopped coriander and mint leaves.
14. Serve hot with chapatis in deep bowls.