खोटूकारी | Khotukari | Sanjeev Kapoor Khazana

A mouth-watering recipe from Tamil Nadu, is a very flavourful mutton keema curry which can be made in a jiffy. Serve this tasty curry with Idlis.

KHOTU KARI

Ingredients

300 grams mutton mince (keema/kari)
2 tbsps coriander seeds
1 tbsp fennel seeds (saunf)
1 tsp cumin seeds
7-8 black peppercorns
2 star anise
1 inch cinnamon stick
2-3 bay leaves
8-10 dried red chillies
2 tbsps coconut oil
2-3 green chillies, chopped
20-25 madras onions, thinly sliced
Salt to taste
1 tbsp ginger-garlic paste
2 small tomatoes, finely chopped
½ tsp turmeric powder
10-12 curry leaves
2-3 tbsps chopped fresh coriander leaves
Idlis to serve

Method

1. Dry roast the coriander seeds, fennel seeds, cumin seeds, black peppercorns, star anise, cinnamon stick, bay leaves and dried red chillies till fragrant in a non-stick pan. Take the pan off the heat and allow to cool slightly.
2. Transfer the roasted spices in a mixer jar. Grind to a fine powder.
3. Heat coconut oil in a kadai. Add green chillies, madras onions and salt and sauté till translucent. Add ginger-garlic paste, mix well and cook for 1-2 minutes.
4. Stir in the tomatoes and cook till soft and pulpy.
5. Add mutton mince and sauté on high heat for 3-4 minutes.
6. Add turmeric powder and the ground powder and mix well. Reduce the heat to medium, add 1 cup water, mix, cover and cook for 15-20 minutes while stirring in between.
7. Add curry leaves and coriander leaves and mix well. Cook for 2-3 minutes.
8. Transfer into a serving bowl and serve hot with idlis.


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