आट्ट करी कोळंबं | Attu Kari Kozambu | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Make this South-Indian style mutton curry and pair it with steamed rice for a hearty meal.

AATU KARI KOZAMBU ( Mutton Curry)

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
¼ cup coriander seeds
15-20 black peppercorns
8-10 dried red chillies, stemmed
2 tbsps fennel seeds
5 tbsps sesame oil
15-20 garlic cloves
1 inch ginger piece, roughly chopped
15-20 shallots
3 sprigs of curry leaves
2 bay leaves
1 inch cinnamon stick
2 star anise
4-5 cloves
5-6 green cardamoms
12-15 shallots, sliced
2 medium tomatoes, chopped
Salt to taste
¼ tsp turmeric powder
1½ tsps red chilli powder
1 tsp cumin powder
2-3 green chillies, slit
2-3 tbsps chopped fresh coriander
Coriander sprig for garnish
Steamed rice for

Method

1. Heat a pan. Dry roast coriander seeds, black peppercorns and dried red chillies for 30 seconds.
2. Add fennel seeds and dry roast till fragrant. Transfer in a bowl and allow to cool.
3. Heat 2 tbsps sesame oil in the same pan. Add garlic cloves, ginger, shallots and sauté till the shallots turn golden brown.
4. Add 1 sprig of curry leaves and mix well.
5. Transfer the dry roasted mixture on a stone grinder and crush coarsely.
6. Add the shallots mixture, ½ cup water and grind to a fine paste.
7. Heat remaining oil in a pan. Add bay leaves, cinnamon, star anise, cloves, green cardamoms and sauté till fragrant.
8. Add shallots and sauté till golden brown. Add remaining curry leaves and mix well.
9. Add tomatoes, salt and sauté for 2-3 minutes.
10. Add turmeric powder, red chilli powder, cumin powder and mix well.
11. Add mutton and sauté on high heat for 5-6 minutes.
12. Add green chillies and mix well. Add the ground paste, 2½ cups water and mix well.
13. Cover with a lid and cook on medium heat for 30-35 minutes.
14. Add coriander leaves and mix well.
15. Transfer in a serving bowl, garnish with coriander and serve hot with steamed rice.

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