Aattu Kari Podimas Peppery hot mutton mince cooked with coconut and onions . This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Dec 2015 in Recipes Course New Update Main Ingredients Boneless mutton, Ginger Cuisine Kerala Course Main Course Mutton Prep Time 51-60 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Aattu Kari Podimas 250 grams Boneless mutton 1 inch piece Ginger 12 cloves Garlic 20-25 Black peppercorns 2 teaspoon Cumin seeds 1 teaspoon Fennel seeds (saunf) 2 teaspoon Red chilli powder 2 teaspoon Coriander powder 2 medium Onions chopped 8 tablespoon Oil 1/2 cup Coconut scraped 1 medium Tomato chopped 1/2 cup Fresh coriander leaves chopped 10-12 Curry leaves to taste Salt Method 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. 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. 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. 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 Carbohydrates 54.8 Protein 39.1 Fat 178.4 #Boneless mutton #Garlic #Ginger #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article