Uppu Kari ( Sig)

Ingredients

1 lb Lamb/Goat meat with bones cut into small cubes
1 tbsp ginger paste
1 cup sliced onions
10 cloves garlic minced
12 split dry red chilies
1″ cinnamon stick
1 tbsp fennel seeds
1/2 cup grated coconut or coconut flakes
1 bunch curry leaves
Salt for taste
oil for sauteing

Method

Marinate the cubed meat with salt and keep aside for an hour.

Add the ginger paste to the meat and pressure cook till the meat is tender(about 7 minutes after the first whistle). Alternatively you can cook the meat and ginger mixture in a regular sauce pan along with a cup of hot water till the meat is tender and the gravy is completely dried up.

In the mean time, heat oil in a large frying pan, fry the cinnamon, fennel seeds and the split red chilies till fragrant and keep aside.

In the same pan, saute the onions and garlic till brown. Add the curry leaves and the fried spices from the previous step and mix well.

Check the cooked meat and dry most of the liquid that might have formed during the pressure cooking process.

Add the dry cooked mutton into the pan with the fried onion and spices and mix well till the remaining moisture is all dried up.

Add the grated coconut to the pan and fry till the coconut is slightly brown.
Serve hot with rice.