Will you be believe me if I say we got to stay indoors for the last six days. Yes we did thanks to the tropical storm which hit our state. Though we stayed indoors not much of work happened in the kitchen. The storm knocked out the power and there was no way to cook. As we were not able to get the fuel for the portable gas stove we bought. Finally we lived on breads and buns. Though there was no power we loved it in a way as we got to talk old stories. Thanks to the Ipad that came in handy to keep the kids occupied. After all the bland food we had for days, I decided to make something spicy and a family favorite.
Mutton Kurma surely is something we badly wanted to cover up the loss for the last few days. Mutton Kurma is a sauce based dish finished with coconut and cashew paste. It is rich and goes well with rice, idly and most importantly roti. In restaurants you would see loads of oil floating on the top when you order this kurma, this is because of the too much oil they use or the fat from the mutton. We totally remove the fat so you do not see oil floating in my recipe. This is super tasty, spicy kurma you would love.
Mutton -1.5 lbs or 3/4 kg
Onion - 1 no medium size
Chilly Powder - 2 tbsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 1/2 tbsp
Garam masala - 1 tsp
Oil - 3 tbsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Curd - 2 tsp
Salt - little
For Paste 1
Onion - 2 no
Tomato - 2 no
Ginger - 1 big piece
Garlic flakes - 6 - 8 no
Dry Red Chilly - 2 - 3 no
Oil - 1 tsp
For Paste 2
Fennel seeds - 1 tsp
Coconut flakes - 1/2 cup
Cashews - 7 - 8 no
Cinnamon - 2 sticks
Fennel seeds - 1 tsp
Cumin seeds - 1/2 tsp
Cardamom - 3 pods
Bay Leaf - 3 - 4 no
- Wash and cut the mutton into medium size pieces.
- Marinate the mutton with 1 tsp chilly powder, 1/2 tsp turmeric powder, curd, little salt (ingredients under marination) for 30 minutes. This turns the mutton soft and gives better taste.
- Roughly chop the garlic, ginger, onion and tomatoes (ingredients under paste 1). Heat 1 tsp of oil and saute the ginger, garlic, onion, red chilly and tomato adding one after other and cook until tomato turns mushy. Grind the ingredients into a coarse paste.
- Grind the coconut, fennel seeds and cashews (ingredients under paste 2) into a smooth paste.
- Place a pressure cooker, pour the oil add cinnamon, cardamom, cumin seeds, fennel seeds and bay leaf in medium flame.
- Next add finely chopped onions followed by the curry leaves and saute well until onion is transparent.
- Add onion, tomato paste 1, and saute at regular intervals until oil comes out.
- Add turmeric powder, chilly powder, coriander powder and salt (remember the salt added to the mutton) and saute well until oil comes out.
- Next add the mutton pieces and saute well so that the masala is well coated onto the mutton.
- Add 1 cup of water and pressure cook the mutton for 2 -3 whistles.
- Once the pressure is released, add the garam masala and boil the gravy for additional 5 - 7 minutes.
- Next the coconut, fennel seeds and cashew paste 2. Boil in medium flame for about 4 - 5 minutes.
- Garnish with finely chopped coriander leaves and serve hot.
- I normally use halal mutton, which is far better than the ones that are frozen.
- Adjust spice level according to your taste.
- After adding the coconut do not over boil the gravy which will spoil the taste.