Lamb on the bone

Ingredients	For 15 – 20
Leg of lamb	1 (about 2 kg)
Mint	1 bunch
Garlic	1 pod
Green chillies	5 to 6
Lime	1
Large – sized onion	1
Potatoes	250gms
Brinjals	250gms
Tomatoes	250gms
Salt	to taste
Fat	50gms

Saw the leg of lamb into four or five pieces leaving the meat on the bone. Grind together mint, green chillies and garlic. Add lime juice and rub over meat. Melt fat in a shallow pan. Brown meat lightly. Reduce fire and cook covered over slow fire, sprinkling a little water every now and then, and turning the meat over. When nearly done, add onion cut into rings, peeled and sliced potatoes, tomatoes and small brinjals, cut into halves, with the skin on. Cook till vegetables and meat are tender. The meat must be very well cooked and almost falling off the bone. Add salt. Mix well and remove.