Aattu Kari Uppu Kandam

Ingredients list for Aattu Kari Uppu Kandam

• 500 grams Boneless mutton

Method

1. Clean, wash and slice mutton to half-inch thick one inch-long slices. Remove stems, wash and slit the green chillies. Peel, wash and crush ginger and garlic. Heat a pan and add all the above ingredients including the meat, except the oil. Mix well and add sufficient water to cover the meat. Cover and simmer on low heat for about twenty-five minutes. Ensure that it does not dry up totally. Add a little water if required.
2. Remove from heat and leave it to rest for about an hour. Drain and skewer the pieces on a thick thread, hang and dry in hot sun for about four to five days or until completely dry. Store in an airtight container. Whenever required, soak the pieces in hot water for ten minutes and drain. Heat oil in a kadai and stir-fry the mutton pieces for a couple of minutes and serve.

Nutrition Info