Mutton stew made in coconut milk or Attirachi curry is a lamb dish made in Kerela, a state in India. The difference between Attirachi and the conventional mutton stew is that while the latter is slow-cookedthe former is cooked in a high heat, and apart from the obvious difference in the addition of coconut milk, the similar ingredients can be dotted in peppercorns and ginger.
The recipe is as follows:
Ingredients
Lamb Meat 1Kg
Coconut Milk (made from 2 cups of grated coconut)
Sliced Potatoes
Sliced Raw Bananas
Black Pepper
Chopped Onions
Crushed Ginger
Crushed Garlic
Slitted green Chilies
Curry Leaves
Vinegar – 2 tablespoons
Whole Cardamom
Whole Cinnamon
Salt
Oil
Method
1. Tie the grated coconut in a muslin cloth and dip it in hot water. Strain half cup of coconut milk and keep aside, followed by 3 cups of coconut milk from second extraction.
2. In oil fry the meat for 10 minutes and add half a tablespoon of vinegar, salt and coconut milk from second extraction.
3. In a separate wok fry whole cardamom and cinnamon, slitted green chilies, chopped onion, crushed ginger and garlic, curry leaves, potatoes and bananas, and remaining half tablespoon of vinegar.
4. Add the fried mixture in step 3 to the half-cooked mutton and pressure cook until the meat is done.
5. After the meat is tender add the coconut milk from first extraction. Simmer until the gravy thickens.
6. Garnish with black pepper and serve with basmati rice.
