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  • Mutton Kurma

    1 vote
    Mutton Kurma
    Prep: 50 min Cook: 45 min Servings: 5
    by Navaneetham Krishnan
    370 recipes
    >
    perfumed with pandan leaves, lemongrass and spices.

    Ingredients

    • 300g mutton
    • 1 tsp turmeric (kunyit) powder
    • 1 tbsp ginger paste
    • 1/2 tbsp garlic paste
    • Mix and marinate mutton with ginger and garlic paste and turmeric powder for about 20 minutes.
    • Other Ingredients
    • 3 tbs of kurma powder (mix with some water for a thick paste)
    • 3 medium size potatoes (cut into medium size pieces with the skin on)
    • 1 large tomato (cut into 8 pieces)
    • 1 large onion (cut into 8 pieces)
    • 3 to 4 red chillies - slit
    • 8 garlic (smashed)
    • 1 lemongrass (smashed)
    • 5-6 pandan (screw-pine) leaves - knock all together
    • 2 sprigs curry leaves
    • 2 sprigs coriander leaves
    • Spices - 1 cinnamon, 1 anise seed, 3 cardamom & 3 cloves
    • 100g yogurt
    • 70g cashew nuts (grounded/blended to a smooth paste) salt to
    • taste
    • 6 tbsp canola oil
    • Salt for taste

    Directions

    1. In heated oil, saute onion, garlic, lemongrass and spices; just a couple of seconds.
    2. Tip in kurma paste.
    3. Stir and cook over low heat till aromatic and oil splits.
    4. Put in mutton, tomato, potato, red chillies, curry leaves and screw-pine leaves.
    5. Stir; pour 3 cups of water.
    6. Close with lid.
    7. Simmer till mutton and potatoes are soft and tender.
    8. Stir in yogurt, cashew nut paste and season with salt.
    9. Off heat and stir in coriander leaves.

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