Quick and easy coconut based mutton curry! Darling and delicious. Taste great with plain rice or Indian bread like roti, paratha or parotta. π
Kurma belongs to Mughlai cuisine but differs from state to state. Kongunad is a city comprising different parts of the states of modern Karnataka, and Kerala. It was called kongudesam before and their cuisine is predominately south Indian which is very famous. I already made this with chicken and posted the recipe – Chicken Kongunadu kurma. Made few changes for mutton and made this today. Turned out to be too good.
I woke up at 5 am today and couldnβt sleep after that. I used to roll in the bed usually till 7 or 8 am if I wake up at 5 am in winter. At least summer I can go for a walk. Now looking at the snow, I donβt think I will even walk one street. My friends are visiting from Ottawa today so thought of making this recipe for them with chicken biryani, pepper egg and garlic raita. Whenever I visit them, they cook a lot of me π so this time I wanted to make it special for them. Today after waking up cooked this and thought itβs been so long since I typed a recipe so ended up typing it now as I am already done with the cooking by 8 pm. I love preparing thali plate π
I am sure this is going to taste great with Indian bread like paratha or parotta. You can prepare this recipe with lamb too.
My other Mutton recipes to try βΒ Lamb/Mutton sukka dry curry,Β Restaurant Style Lamb Biryani,Β Kadai Gosh/Lamb curry, lamb kebabs
- β’ Mutton - 500gms
- β’ Oil β 1 tbsp
- β’ Coconut β 2 tbsp
- β’ Red Onion/ Shallots β 12 shallots or 2 small sized onion,/ 1 cup (chopped)
- β’ Curry leaves β 1 sprig
- β’ Tomatoes β 2 small, finely chopped
- β’ Turmeric powder β 1 Tsp
- β’ Red
chilli powder β 1 tbsp - β’ Coriander leaves β 1 tbsp, chopped finely
- β’ Salt β to taste
To roast & grind: - β’ Curry leaves - 6
- β’ Fennel seeds β 2 tbsp
- β’ Poppy seeds β 1 tbsp
- β’ Ginger β 1 inch
- β’ Garlic β 3 pods
- β’ Cloves - 2
- β’ Cinnamon β 1 inch
- β’ Dried whole Red
chilli - 3 - β’ Pepper balls β 1 tbsp
- β’ Coriander seeds β 1 tbsp
- β’ Red onion - 1 small-medium sized, ΒΎ cup, chopped
- β’ Cumin seeds β 2 tsp
- Roasting & Grinding:
- Roast everything under βroast & grindβ in medium to low heat for 5-7 minutes until the onions turn brown a bit.
- Add coconut to it, sautΓ© for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.
Gravy preparation - Heat oil in a pan, add the shallots, curry leaves, a bit of salt and sautΓ© until transparent.
- Add in chopped tomatoes, turmeric and sautΓ© until the tomatoes are nicely cooked.
- When the tomatoes are cooked, add in the ground masala paste with mutton pieces. Add salt as per taste.
- Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
- Pan: If you are cooking in the pan, keep it in simmer on low flame for 35-45 minutes till it's cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan.
- Open the cooker, mix well and add the chopped coriander leaves to garnish.
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