Urmila Aunty’s Mutton Uppu Kari

Uppu means salt in Tamil and Kari means meat. This dish is one of my all time favorite ways to eat goat in Indian cuisine. Uppu Kari is a very popular dish in Chettinad Cuisine. Its is generally a dry mutton preparation. I love the fiery flavors that go so well with tender morsels of goat meat.

I love the way this dish is made in Urmila Aunty’s kitchen. Finally, I’ve found a recipe that is easy enough to recreate in my own kitchen.







MUTTON UPPU KARI

Serves 2

3 inches cinnamon

4-5 cloves

1 tbsp. fennel seeds (saunf)

2-3 bay leaves

1 sprig curry leaves

2 small onions, finely chopped

2 tbsp. garlic and ginger paste

2 small plum tomatoes, chopped

¼ kg boneless mutton, cubed small

¼ tsp. turmeric

½ tbsp. magic masala ( can substitute with garam masala)

3-4 whole red chilies, fried in hot oil


METHOD

  • Heat 4 tbsp. oil.
  • When the oil is hot, add the cinnamon, cloves, fennel seeds and bay leaves.
  • Stir for a minute.
  • Add the curry leaves, garlic and ginger paste and curry leaves.
  • Add the chopped onions.
  • Stir-fry for about 10 minutes.


  • Add 2 small chopped tomatoes.
  • Cook well for 5 minutes.
  • Add the chopped meat and add 1/4 tsp. turmeric.
  • Add salt to taste and the fried whole chilies.


  • Add 1/2 tbsp. of the magic or garam masala
  • Stir and add 1 cup of water.
  • Cover and cook for 1/2 hour, stirring occasionally.


  • Then remove cover and continue to cook until the mixture becomes semi dry ( 20 – 25 minutes).
  • Serve hot with white rice.


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