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. 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 couldn’t 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 don’t 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 so this time I wanted to make it special for them. Today after waking up cooked this and thought it’s 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
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 – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs
- • Mutton - 500gms
- • Oil – 1 tbsp
- • Coconut – 2 tbsp
- • Red Onion/ Shallots – 12 shallots or 2 small sized onion,/ 1 cup (chopped)
- • Curry leaves – 1 sprig
- • Tomatoes – 2 small, finely chopped
- • Turmeric powder – 1 Tsp
- • Red
chilli powder – 1 tbsp - • Coriander leaves – 1 tbsp, chopped finely
- • Salt – to taste
To roast & grind: - • Curry leaves - 6
- • Fennel seeds – 2 tbsp
- • Poppy seeds – 1 tbsp
- • Ginger – 1 inch
- • Garlic – 3 pods
- • Cloves - 2
- • Cinnamon – 1 inch
- • Dried whole Red
chilli - 3 - • Pepper balls – 1 tbsp
- • Coriander seeds – 1 tbsp
- • Red onion - 1 small-medium sized, ¾ cup, chopped
- • Cumin seeds – 2 tsp
- Roasting & Grinding:
- Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.
- Add coconut to it, sauté 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 sauté until transparent.
- Add in chopped tomatoes, turmeric and sauté 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.