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Thengapalum Thairum Chertha Attirachi Kari - Mutton Curry with Coconut Milk and Curd

Ingredients of Thengapalum Thairum Chertha Attirachi Kari

Serves: 4

A Muslim dish.

500 gms mutton

4 tbsp oil

1 medium-sized onions, chopped

10 cloves

5-cm stick cinnamon, broken into pieces

6 white cardamoms, powdered

½ tsp turmeric powder

10 cloves garlic, chopped

5-cm piece ginger, chopped

1 tsp red chilli powder

1 tsp coriander powder

2 medium-sized tomatoes, chopped

2 cups coconut milk (1st extract)

1 tsp salt

¼ cup curd (not sour), whisked

4 green chillies, slit

1 tsp lime juice

1sprigs coriander leaves, chopped

1 stalk curry leaves

Ground to a fine paste:

½ medium-sized, fresh coconut, chopped

5 tbsp water

Method of Preparation of Thengapalum Thairum Chertha Attirachi Kari

  • Wash meat, drain and cut into 3-cm pieces.
  • Heat oil in a pan, add onion and fry till translucent
  • Lower heat, add whole spices and cardamom powder, and fry for a minute till fragrant.
  • Add turmeric, garlic, ginger, chilli powder and coriander powder (in this order), frying for a minute or so between each addition, and stirring constantly.
  • Mix in tomatoes and ½ cup water, and cook till tomatoes are soft.
  • Add meat and sauté well for 10 minutes.
  • Mix coconut paste with coconut milk and add to meat.
  • Cover pan and cook over low heat for 30 minutes, till meat is half done.
  • Stir in salt, curd and green chillies, cover pan and continue to cook over low heat till meat is tender.
  • Add lime juice, coriander leaves and curry leaves. Mix well and remove from heat.
  • Serve with rice, pathiri, porotta, puttu, appam or idiappam.
 
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