Coat goat legs with maida and scrape it with a blunt knife to remove blackened bits and hair residue. Soak in turmeric water, wash with water and drain.

To make onion-tomato paste heat oil in a pan. Add in roughly chopped onion, garlic, ginger and sauté until onions are translucent. Add roughly chopped green chili, tomato and cook until tomatoes are soft. Add little salt to soften tomatoes faster.

Cool the mixture completely and transfer to a mixer jar. Add water as required and grind to a fine paste.

Add this paste to cooked legs and cook it until raw smell goes away. Add coriander powder, pepper powder, chili powder, turmeric powder, salt and further cook until oil separates.

Meanwhile in a mixer jar take grated coconut, cashews and grind to a fine paste. Strain it through a sieve to get coconut milk.

Add coconut milk to the paya and simmer it for few minutes. Check for salt and spicy. Add pepper powder for spicy. Gravy should be medium thin in consistency, so add water if necessary. Cook until oil separates

In seasoning pan heat oil. Add in jeera, saunf and let it splutter. Add in cinnamon, clove, cardamom, star anise and curry leaves. Sauté well and it to paya and simmer for 2 minutes.

Serve hot Mutton Paya with spongy Idli.