How to make Aattu Kari Podimas -

Peppery hot mutton mince cooked with coconut and onions .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless mutton (हड्डी रहित मटन), Ginger (अदरक)

Cuisine : Kerala

Course : Main Course Mutton

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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 Bhartewala Keema Masalewale Chaampan Aattu Kari Podimas Nalli Gosht

Aattu Kari Podimas

Aattu Kari Podimas Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.