For tenderizing:Firstly, wash the pieces of lamb legs/mutton paya very well with wheat flour and water for about 5-6 times.

In a pressure cooker add the washed lamb legs, add salt, add black pepper corns, add ginger.

Add for about 3 glasses of water and pressure cook them on high flame for about 40-45 minutes.

The step of pressure cooking the legs is very important as the complete juices need to be extracted.

For Making The Soup:In a cooking vessel, add oil and heat it.

Add the sliced onions and fry them till translucent.

Also add slit green chillies into it.

Add ginger paste into it and saute for few minutes.

Transfer the tenderized lamb legs and its extract into it.

Add little water if required.

Check for salt taste and add if required.

Add coriander leaves

Add black pepper corn powder.

In a small bowl, add besan and mix it with some water and make a thin paste.

Add the besan paste/chick pea flour paste into the stew/soup and stir well.

Cover the lid.

Bring the whole soup to a boil.

Boil it for about 40 minutes on medium flame to sim flame.

Switch off the flame.Serve with roti or naan.