Attu 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

·         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 leaves

·         Fresh coriander sprig for garnish

·         Steamed rice for serving

Method

1.      Heat a non-stick pan, add coriander seeds, black peppercorns and dried red chillies and dry roast, stirring continuously, for 30 seconds.

2.      Add fennel seeds, mix and continue to dry roast till fragrant. Transfer into 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.  Add 1 sprig of curry leaves and mix well.

4.      Transfer the dry roasted mixture on a stone grinder and crush coarsely. Add the shallots mixture, ½ cup water and grind to a fine paste.

5.      Heat remaining oil in a deep non-stick pan, add bay leaves, cinnamon, star anise, cloves, green cardamoms, mix and sauté till fragrant.

6.      Add sliced shallots, mix and sauté till golden brown. Add remaining curry leaves and mix well. Add tomatoes and salt, mix and sauté for 2-3 minutes.

7.      Add turmeric powder, red chilli powder and cumin powder and mix well.

8.      Add mutton and sauté on high heat for 5-6 minutes.

9.      Add green chillies and mix well. Add the ground paste, 2½ cups water and mix well.

10.  Cover with a lid and cook on medium heat for 30-35 minutes.

11.  Add coriander leaves and mix well.

12.  Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.