This is a print preview of "Mutton Kurma" recipe.

Mutton Kurma Recipe
by Navaneetham Krishnan

Mutton Kurma

perfumed with pandan leaves, lemongrass and spices.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 5 person

Goes Well With: its a side dish for rice

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.