Aattu Kari Podimas

Name: Aattu Kari Podimas (Peppery-hot ground lamb with coconut and onions)
Yield: Serves 4
Cuisine: Indian
Ingredients: 12 cloves garlic; 1 teaspoon fennel seeds; 2 teaspoons cumin seeds; 1-inch (2½-cm) piece fresh ginger; 3 tablespoons vegetable oil; 1 pound (500 grams) freshly ground lamb; 2 teaspoons ground coriander; 1 teaspoon red chile powder; 2 medium red onions, chopped; ½ cup grated fresh coconut (or frozen unsweetened coconut); ½ cup (30 grams) chopped fresh cilantro; 10 to 12 fresh curry leaves; 1 large tomato, chopped; 1½ teaspoons table salt; 20 to 25 whole black peppercorns

Peppery-hot ground lamb with coconut and onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I have eaten ground lamb and goat cooked in a variety of ways, but the robust flavor of this dish is unforgettable: It lingers in the mind for days. Serve with parathas.

Ingredients

20 to 25 whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon

Asia
India
Main course
Gluten-free
Spicy

Method

Place a small nonstick sauté pan over medium heat. Add the peppercorns, cumin, and fennel, and dry-roast for 3 to 4 minutes or until the seeds are fragrant. Let cool to room temperature, then transfer to a spice grinder and grind to a fine powder.
In the same spice grinder, add the ginger and garlic, and grind to a smooth paste. Transfer to a small bowl and set as