Quick and easy coconut based mutton curry! Darling and delicious. Taste great with plain rice or Indian bread like roti, paratha or parotta. 🙂
Kurma belongs to Mughlai cuisine but differs from state to state.
My other Mutton recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs
Ingredients
- Ingredients:
- Coconut oil – 2.5 tbsp
- Cinnamon – 1
- cloves – 3
- cardamom – 2
- Garlic.- 1 tbsp, chopped finely
- ginger – 1 tbsp
- Cumin seeds – 1 tsp
- Onion- 1 big onion, Sliced
- Green chillies – 2, chopped finely
- Curry leaves – few
- Turmeric powder – 1 tsp
- coriander powder- 1 tsp
- Fennel powder – 1 tsp
- Tomato – 1, chopped
- Mutton – 500 gms
- Salt – to taste
- Pepper – 1 tbsp
- cashews – 10
- coconut milk- 1/2 cup
- Coriander leaves – 1 tbsp, chopped finely
Directions
- In a pressure cooker, add coconut oil, cinnamon, cloves, cardamom,chopped garlic and chopped ginger. Sauté for 30 secs on medium flame.
- Now add onion sliced, salt to taste and sauté for 4 mins on medium flame.
- Add green chillies, curry leaves and combine. Then, add 1turmeric powder, coriander powder, fennel powder and combine well.
- To this, add tomato diced and sauté. Add mutton chunks, salt to taste and sauté for 3 mins on high flame.
- Add 1/2 cup water, combine, cover and cook for 4-5 whistles on medium flame.
- Grind 10 soaked cashews to a paste and add it to the curry, along with coconut milk.
- Cook for 5-6 mins on low flame. Add pepper powder. Check salt at this stage to add if needed. Serve hot with Rice.
