Khotu Kari

Ingredients

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

Method

1. Heat a non-stick pan, add coriander seeds, fennel seeds, cumin seeds, black peppercorns, star anise, cinnamon, bay leaves and dried red chillies, mix and dry roast till fragrant. 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 onions turn translucent. Add ginger-garlic paste, mix well and saute for 1-2 minutes.
4. Add tomatoes and cook till soft and pulpy. 
5. Add mutton mince, mix 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, stirring in between, for 15-20 minutes. 
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.