Mutton kurma/curry made at our home mostly to go with Nei choru, Idiyappam, appam, dosa, Idli. I had some mutton curry left in the fridge and had it morning with Idli, the taste was top notch. I have already posted different mutton curry recipes. This curry is a little different from the other mutton curries I have posted. We use shallots, yoghurt inside of onions and tomato for sourness. We don’t use coconut paste instead a paste of cashews, Badam and pistachio is used.
Let’s see how to make this Curry.
Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 4
INGREDIENTS REQUIRED
Coconut Oil – 2 tbsp
Ghee – 2 tbsp
Cinnamon – 2 inch piece
Cardamom – 3
Cloves – 4
Shallots – 15 to 20 (sliced)
Pandan leaves – a few
Green chillies – 3 (slit into half)
Curry leaves – 2 sprigs
Ginger garlic paste – 1. 5 tbsp
Yoghurt – 3/4 cup
Salt to taste
Turmeric powder – 1/2 tsp
Kashmiri Red chilli powder – 2 tbsp
Coriander powder – 1/2 tbsp
Mutton – 1/2 kg
Mint leaves – a few
Coriander leaves – a few
For making paste
Cashews – 15
Badam – 10
Pista – 10
METHOD
1.Boil Badam, cashews and pista until the water gets boiled nicely. Then drain the water and ground it into a smooth paste.
2. Heat oil, Ghee in a cooker. When it gets hot, add Cinnamon, cloves, cardamom, sliced shallots, pandan leaves, Curry leaves, green chillies, little salt. Saute them well until the shallots turn light golden. Add ginger garlic paste to it, saute until the raw smell goes off. Place in low flame. Add beaten yoghurt to it. Add Turmeric powder, Kashmiri Red chilli powder, Coriander powder, salt and mix well. Wait until the oil seperates.
3. Add cleaned and washed mutton pieces, chopped Coriander and mint leaves,1. 5 cup of water into it. Pressure cook until the mutton gets tender and soft. Add the ground paste into it and cook for 5 minutes in medium flame.
Serve mutton kurma with Rice, Ghee rice, pulao, Idli, Dosa, Idiyappam or appam.
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