Mutton Head Curry/Attinthala Curry

Ingredients
Mutton head, cut into pieces – 2 kg
Green chillies – 3 nos
Turmeric powder- 1 tsp
Salt
Onion- 2 nos
Ginger garlic paste- 1 tbsp

Dry roast and grind
Coriander seeds – 4 tbsp
Dry red chillies – 10 nos
Peppercorns- 1 tsp
Fennel seeds- 1 tsp
Cinnamon stick- 2 pieces
Cloves -5 nos
Cardamom – 2 nos

Saute and grind
Onion- 1 no
Grated coconut – 1 cup
Curry leaves

Method

Clean and wash mutton head. Cut it into pieces. Pressure cook mutton head pieces with required water, salt and turmeric powder for 2 whistles.

Dry roast coriander seeds, dry red chillies, peppercorns, fennel seeds, cinnamon stick, cloves and cardamom. Grind them to make a powder.

Heat 1 tsp oil. Saute grated coconut for 2 minutes. Now add onion and curry leaves and saute for 3-5 minutes. Add this to a mixer and grind along with small amounts of water to a smooth paste.

Heat oil in a pan. Saute onion. When the onion turns brown in colour, add ginger garlic paste, green chilli and saute, Now add ground smooth paste and stir well. Add small amounts of water and allow it to boil. Now add cooked mutton head along with the mutton stock. Cook till the gravy reaches a thick consistency. Sprinkle coriander leaves on top and serve the curry.

18 thoughts on “Mutton Head Curry/Attinthala Curry”

  1. Your version sounds delicious! Umma makes it with loads of garlic and pepper and minimal spices, have already shared it on the blog sometime back…

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