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Attirachi Kari - Mutton Curry

Ingredients

Serves: 4

A Muslim dish.

500 gms mutton

3-cm piece ginger,chopped

1 tsp salt

2 tsp white vinegar

2 tbsp ghee

2 medium-sized onions,sliced

1 stalk curry leaves

2 sprigs coriander leaves,chopped

Ground to a fine paste:

1/2 medium-sized,fresh coconut,grated

4 shallots,chopped

3 cloves garlic,chopped

2 tsp coriander powder

4 tsp red chilli powder

1 tsp black pepper powder

1 tsp turmeric powder

5-cm stick cinnamon,broken into pieces

3 cloves

1 tsp fennel seeds(badi saunf)

3/4 cup water

Method of Preparation

  • Wash meat,drain and cut into 3-cm pieces
  • Place i n pressure coooker with ginger,salt,vinegar and scant 1/2 cup water,and cook under pressure for 30 minutes.
  • Heat ghee in pan,add onions and curry leaves,and fry till onions turn translucent.
  • Mix in coconut-spice paste and bring to boil.
  • Add coriander leaves and meat with its stock.Mix well and cook over low heat till gravy thicknes.
  • Serve with pathiri,porotta or rice.
 
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