Minced Goat Curry or Kothu Kari Kuzhambu is rich with cashew nuts and whole spices as its base. And is best to serve with pooris, idlis or dosas. It does not pair well with rice. This is yet another recipe from my mom-in-law and is completely different from how my mom prepares it. Will try and post that variation soon.
Ingredients:
- 400g minced Goat
- 2 inches Cinnamon
- 1 teaspoon Fennel seeds
- 1/4 cup Cashew nuts
- 1 teaspoon Poppy seeds
- 1 Green chilli
- 2 Shallots, chopped
- 1/2 teaspoon Turmeric
- 1 teaspoon Red chilli powder
- 1 teaspoon Salt
- 1/2 cup Water
- Oil
Preparation:
Soak cinnamon stick, fennel seeds, cashew nuts, poppy seeds in hot water for 20 minutes. Take it in a blender along with green chilli and grind it to a smooth consistency. Set aside.
Heat oil in a pressure cooker and add in the chopped shallots. After they turn translucent add salt, turmeric and chilli powder. Mix them through.
Add in the minced meat and cook by stirring occasionally. The colour of the meat will change from pink to pale brown and ooze out water. Add water. Close the pressure cooker with its lid and put on the valve when you see steam coming out of the nozzle. Cook for 10 minutes over a medium flame. Switch off the heat and let the pressure settle. The cooked meat should be tender.
Heat the pressure cooker with the cooked meat and lid off again over a medium flame. Add the ground paste and mix it through. Bring it to a boil and take it off the heat.
Serve hot with idli, dosa or pooris.
Notes:
- If your meat is not cooked within the said time, put on the lid and cook for another 5 minutes. It is important that the meat is well cooked for this curry.
- After adding the paste do not over boil the curry.
