Mutton Kuruma

Mutton Kuruma, Lamb Korma, Shahi Kurma

Ingredients:

  • Mutton or Lamb – 350 grams
  • Cinnamon – 1 inch stick
  • Cloves – 3
  • Bay leaf – 1
  • Onion – 1/2 (medium) 
  • Green Chili – 3 to 4
  • Ginger garlic paste – 1 tspn
  • Curd(thick) – 4tspn
  • Turmeric powder – 1/4 tspn
  • Chili powder – 1/2 to 1 tspn (adjust to your taste)
  • Coriander powder – 1 tspn
  • Garam masala powder – 1/4 tspn
  • Salt – to taste
  • Oil – 1 tspn

Grind and make a paste of:

  • Poppy seeds – 1 tspn
  • Cashew nuts – 4  (whole)
  • Coconut – 4 tspns 

 Recipe:

  1. Wash and cut mutton into small cubes. Chop Onion and Green chili length-wise.  Keep this aside.
  2. Grind and make a fine paste of Poppy seeds, Cashew nuts and Coconut.
  3. Heat a tspn of Oil in a pressure cooker. Add Cinnamon, Cloves and Bay leaf, saute till it turns into light brown. 
  4. Add Onion and saute till it turns into light brown. Add Ginger garlic paste and saute till the raw smell goes.
  5. Then add cut Mutton pieces, Turmeric powder, Chili powder, Coriander powder, Garam masala powder, Ground paste, Curd, Salt and 1 cup of water.
  6. Cover and cook for 3 to 4 whistles. Serve once the steam is released from the cooker.

Goes well with: Chapathi, Parota, Poori, Idly, Dosa and Rice

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