How to make Aattu Kari Uppu Kandam -

Mutton preparation with a difference.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless mutton (हड्डी रहित मटन),

Cuisine : Kerala

Course : Snacks and Starters


For more recipes related to Aattu Kari Uppu Kandam checkout Boti Kabab, Punjabi Roasted Mutton, Bhuna Naan Sandwich, Khatta Boti Kabab . You can also find more Snacks and Starters recipes like Khichiya Papad-SK Khazana Jain Hariyali Paneer Tikka Cheesy Potato Croquettes Sichuan Chilli Potatoes

Aattu Kari Uppu Kandam

Aattu Kari Uppu Kandam 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 : 11-15 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aattu Kari Uppu Kandam Recipe

  • Boneless mutton 500 grams

  • Green chillies 2

  • Ginger 1 inch piece

  • Garlic 6 cloves

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2 teaspoons

  • Cinnamon 2 inch stick

  • Cloves 4

  • Star anise 2

  • Salt to taste

  • Refined oil 8-10 tablespoons

Method

Step 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.

Step 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.

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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.