How to make Aattu Kari Podimas -
Peppery hot mutton mince cooked with coconut and onions .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Ginger (अदरक)
Cuisine : Kerala
Course : Main Course Mutton
For more recipes related to Aattu Kari Podimas checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Palak Syun Mutton Rogan Josh Bhuna Mutton With Coconut Masala Mutton Korma Pot Pie - SK Khazana
Aattu Kari Podimas Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Aattu Kari Podimas Recipe
Boneless mutton 250 grams
Ginger 1 inch piece
Garlic 12 cloves
Black peppercorns 20-25
Cumin seeds 2 teaspoon
Fennel seeds (saunf) 1 teaspoon
Red chilli powder 2 teaspoon
Coriander powder 2 teaspoon
Onions chopped 2 medium
Oil 8 tablespoon
Coconut scraped 1/2 cup
Tomato chopped 1 medium
Fresh coriander leaves chopped 1/2 cup
Curry leaves 10-12
Salt to taste
Method
Step 1
Clean mutton and mince it at least twice and keep aside. Grind ginger and garlic to a smooth paste. Dry roast peppercorns, cumin seeds and fennel seeds. Cool and powder.
Step 2
Mix the freshly ground spices, red chilli powder, coriander powder, ginger-garlic paste and onions with the mince. Rest it in the refrigerator for about half an hour.
Step 3
Heat oil in a wide kadai, add the marinated mince and fry, stirring continuously. Cook on high heat so that the excess liquid evaporates. When the meat is three fourths cooked, add coconut, tomatoes, coriander leaves and curry leaves.
Step 4
Add salt to taste and stir well. Cover and let it cook on low heat for another five minutes or till it is fully cooked. Serve hot with paranthas.
Nutrition Info
Calories : 1982 Kcal
Carbohydrates : 54.8 gm
Protein : 39.1 gm
Fat : 178.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
