Aatu Kari Kozambu

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 tablespoons fennel seeds
• 5 tablespoons 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 teaspoon turmeric powder
• 1½ teaspoons red chilli powder
• 1 tsp cumin powder
• 2-3 green chillies, slit
• 2-3 tablespoons chopped fresh coriander
• Coriander sprig for garnish
• Steamed rice for serving

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.