Yarchi Nad Kanne: Coorgi Mutton Curry

Mutton

oi-Anwesha

By Anwesha Barari

Friday, August 31, 2012, 10:12

Coorg a district in the South of Karnataka is well known for its mutton curry. Mutton curry here is made with bones with a slim layer of meat. It is called Yarchi Nad Kanne. The mutton curry has the flavour all the aromatic home grown spices.

Being a hilly area, the spices in most Coorgi recipes are fresh and play a vital role. Yarchi Nad Kanne too makes it spiced with fresh pepper. An innovative twist is added to this Indian recipe for mutton curry. Yarchi Nad Kanne is cooked like a broth of bones instead of a meat curry.

Ingredients For Mutton Bone Curry:

Mutton bones with little meat (ribs and leg pieces) 300 grams

Onion 1 (chopped)

Garlic cloves 7-8

Tomatoes 2 (chopped)

Freshly ground pepper 2 tbsp

Cumin powder 1 tbsp

Cinnamon sticks 1 inch

Cardamom seeds 10

Mint leaves (optional) 3-4

Oil 2 tbsp

Salt as per taste

Procedure For Mutton Bone Curry:

• Heat oil in a pressure cooker. When it sizzles, add cinnamon stick, cardamom seeds and onions.
• Saute the onions till it turns golden. Add the garlic and stir it for a minute or two.
• Add the mutton bones to the cooker. Reduce the flame and let them fry for 2-3 minutes.
• Add the tomatoes in the end. Sprinkle salt on it and let it cook in its own juices for 4-5 minutes.
• Sprinkle all powdered spices, namely, pepper and cumin powder here. Fry it for 2 minutes before adding 4 cups of water.
• You can add a few twigs of mint to the watery curry before fixing the lid.
• Cook the broth for at least 5- 6 whistles. The bones need to melt in your mouth and the marrow needs to seep into the broth.

Serve this mutton curry with melted bones as a side dish for steamed rice with special Coorgi meat pulav.