Mutton Kurma

Mutton Kurma is our family favorite weekend recipe. My paternal grandmother used to put potatoes and drumsticks (moringa beans) in this kurma. The addition of this drumsticks gives a unique flavor to this dish. Hence I also follow the same method.

My mom used to make various mutton dishes after my pregnancy so that I can get back my lost stamina. It has lot of iron, protein and vitamins which helps a person to regain lost health in a short time. So we make this dish often, especially after our corona period.

Ingredients:

1. Mutton – 500 grams (approx 1 lb)
2. Ginger garlic paste – 2 tablespoons
3. Onion – 1/2 cup (finely chopped)
4. Tomato puree – 1/3 cup
5. Green chilli – 1 (slit lengthwise)
6. Oil – 1 tablespoon
7. Cinnamon stick – 2 inches
8. Cloves – 3
9. Turmeric powder – 1/2 teaspoon
10. Chilli powder + coriander powder – 1 heaping tablespoon (chilli : coriander = 1 : 2 ratio)
11. Garam masala – 1/2 teaspoon
12. Coconut – 2 tablespoons (shredded, frozen or fresh)
13. Cashews – 5 (whole)
14. Fennel seeds – 2 teaspoons
15. Green cardamom – 1
16. Potatoes – 1/2 cup (cut into big pieces)
17. Drumsticks (moringa beans) – 5 to 7 finger sized pieces
18. Salt – as required
19. Coriander leaves – few sprigs (for garnish)

Method:

1. First lets wash the mutton very well at least 2 to 3 times and then put it into a pressure cooker. Add 1 tablespoon of ginger garlic paste , 2.5 cups water, 1 teaspoon salt, pinch of turmeric powder and close the lid. Put the weight and pressure cook on medium flame until you get 8 whistles.

Alternatively, you can also cook in instant pot. Pressure cook on high for 35 to 40 minutes with the same ingredients.

2. Now heat a wide-bottomed, deep pan and add oil, cinnamon stick, cloves, onions and saute until golden brown. Then add remaining ginger garlic paste and saute until raw smell is gone. Then add tomato puree, green chilli, turmeric powder, chilli + coriander powder, garam masala and saute for 3 minutes. (add little water to prevent burning). This recipe is also kid friendly, ie., the spice level is not too much in this dish. Feel free to increase or decrease spice level according to your taste.

3. Next, add the potatoes and drumsticks. Then add the pressure cooked mutton along with the mutton soup into the vessel. Add more water if required (the mutton and the vegetables should be submerged under the liquid). Close with lid and allow to cook for 7 minutes in medium flame.

Do a taste test and add more salt if necessary. Check if the vegetables are done, then make the coconut paste for the kurma.

Coconut paste:

4. Now add shredded coconut, fennel seeds, green cardamom, cashews into a blender along with 1/4 cup water and blend into a fine paste. The adding of cashews gives a creamy texture to the dish.

5. Add the coconut paste to the vessel, cook for 5 minutes and then switch off the heat. The consistency should not be too thick or too thin.

6. Garnish with chopped coriander leaves and serve hot! Goes well with Idly, dosa, chapathi and poori.