Mutton Kurma | Mutton Korma Recipe
Mutton korma is one of the tasty side dishes of Indian cuisine. This pairs excellent with Idly, Dosa, Chapathi, Poori and also with steamed hot white rice. It has strong and rich aroma, that invites one n all to the dining. Preparation method is simple and here is the recipe how to prepare…
Mutton pieces - ½ kg
Onion - 3
Tomato - 2
Ginger - little
Garlic cloves - 6 pods
Oil - 4 tbsp
Turmeric pwd - ½ tsp
Red chilly pwd - 1 ½ tbsp
Pepper pwd - 1 tbsp
Coriander pwd - 1 tbsp
Curd - small cup
Coconut pieces - 1 cup
Cashew - 5
Fresh lemon juice - 1 tbsp
Chopped coriander leaves
Salt to taste
Spices to temper:
Cloves - 2
Cardamom - 2
Cinnamon stick - 2
Fennel seeds(saunf) - ½ tsp
Cumin seeds - 1 tsp
Bay leaf - 1
Heat oil in a pan, add the quatered onion pieces, toss until it turns soft.
Add chopped tomato pieces, and toss further by adding ginger garlic pieces.
Allow to cool and blend to fine paste.
Add 1 tbsp oil to the pan, add the above paste and mix well
Wash and add the mutton pieces, add turmeric pwd, red chilly pwd, coriander pwd, pepper pwd, curd and toss it in low flame for 10 mins.
Once the mutton absorbs all the spices to it, pressure cook it by adding 1 tb water.
Meanwhile grate coconut to pieces and grind it to smooth thick paste by adding water, fennel seed and cashew,
Heat oil in the fry pan, add spices, curry leaves, wait to splutter, add boiled contents, combine well.
Taste and adjust salt and seasonings.
Add thick coconut paste, allow to boil for 4 mins.
Remove from flame, add 1 tbsp fresh lemon juice.
Combine well, garnish with chopped coriander sprinklings
Serve hot with white steamed rice or tiffin items.