Mutton Kurma is another delicious and mouthwatering dish from my mom’s kitchen. This kurma is prepared using the rich coconut gravy blended with a specified amount of spices. One of the best kurma which pairs well with Idly, Dosa, Rice, Roti, Poori and Parata. This can also be had as an accompaniment with Chicken Biryani, Mutton Biryani, Pulao etc.
My hubby is very fond of mutton, so made this. But I and my daughter relish the kurma alone. The only thing that must be taken care is pressure cook at least for 6 to 7 whistles to get juicy well-cooked mutton. Again, I am going to show the easiest method using the pressure cooker. Using stepwise pictures and instructions anyone can make this curry easily. This kurma tastes exactly like the one which we get along with the parata from the street stall.
- 300 gms Mutton
- 1 Onion
- 1 Tomato
- 1/4 tsp Turmeric powder
- 1.5 tsp Chili powder
- 3 tsp Coriander powder
- 1 tsp Ginger Garlic Paste
- 1 strand Curry leaves
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 1 inch Cinnamon stick/Pattai
- 2 Clove/Lavangam
- 1/2 tsp Whole Pepper
- 1/2 tsp Fennel seed/Sombu
- 1/2 cup Coconut grated
- 1/2 tsp Fennel seed/Sombu
- 1/2 tsp Whole Pepper
- 2 Clove/Lavangam
- 1 inch Cinnamon stick/Pattai
- 3 tbsp oil
- Keep all the ingredients ready. Cut and wash the Mutton thoroughly. Finely chop onion and tomato. In a mixer, grind the ingredient to a smooth paste by adding water, listed in "To grind" and set aside. In a pan add Mutton, 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder and 1/2 glass water and pressure cook for 3 whistles.
- After pressure releases remove the lid transfer cooked mutton to another vessel and set aside. Wash the same pan and heat it. Add oil, once oil is heated add the ingredients one by one listed in "To temper". Let it crackle. Then add onion and saute till it becomes translucent. Then add ginger garlic paste and saute till raw smell goes.
- Add tomato and saute for few more minutes till it becomes mushy. Now add turmeric, chili powder and coriander powder and a little salt. Saute for 2-3 minutes and add cooked Mutton pieces and mix it thoroughly.
- At this stage, add ground coconut paste, and the required salt and water. Close the lid and pressure cook for 3-4 whistles and switch the flame off. Once pressure releases, open the lid and mix it thoroughly. Garnish with coriander leaves. Mutton kurma is ready.
- Use an equal amount of ginger and garlic to make the paste.
- Make sure you grind the coconut to a smooth paste.
- This same method can be followed for making Chicken Kurma, but ensure that it is pressure cooked for 3-4 whistles instead. Just pressure cook after adding all the ingredients. It need not be pressure cooked earlier as we do in mutton kurma.
Delicious and mouthwatering Mutton Kurma are ready to relish.
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