Mutton Kurma

✅ Ingredients:

🥩 For the mutton:

  • 500g mutton (bone-in or boneless), washed and cut

  • 2 tbsp oil or ghee

  • 2 large onions (thinly sliced)

  • 2 tsp ginger-garlic paste

  • 2 green chilies (slit)

  • 2 medium tomatoes (chopped) — optional

  • Salt – to taste

  • Fresh coriander leaves for garnish

🌰 Kurma masala (grind to paste):

  • ½ cup grated fresh coconut (or desiccated coconut)

  • 2 tbsp roasted cashews or almonds

  • 1 tsp fennel seeds (saunf)

  • 1 tsp poppy seeds (khus khus)

  • 2 dried red chilies (adjust to taste)

  • 1 tsp black peppercorns

  • 3 cloves

  • 2 cardamoms

  • 1 small cinnamon stick

  • 1 tbsp coriander seeds

  • 1 tsp cumin seeds

👨‍🍳 Instructions:

1. Prepare the Kurma Masala Paste:

  • Dry roast fennel seeds, poppy seeds, coriander seeds, cumin, peppercorns, cloves, cardamoms, cinnamon, and dried red chilies until fragrant.

  • Cool and grind with grated coconut and cashews to a smooth paste, using little water.

2. Cook the Mutton:

  • Heat oil/ghee in a heavy-bottomed pot.

  • Add sliced onions and sauté until golden brown.

  • Add ginger-garlic paste and green chilies, sauté for 2 minutes.

  • Add chopped tomatoes (optional) and cook till mushy.

  • Add the mutton pieces and salt. Cook on high heat for 5 minutes, stirring frequently.

3. Add Kurma Masala Paste:

  • Add the freshly ground kurma masala paste.

  • Mix well and cook for 5–7 minutes on medium heat until oil starts to separate.

4. Simmer:

  • Add about 1½ to 2 cups water to cover the mutton.

  • Cover and simmer on low heat for 45 minutes to 1 hour, or pressure cook for 20–25 minutes until mutton is tender.

  • Stir occasionally and add more water if needed for gravy consistency.

5. Final Touch:

  • Check seasoning and adjust salt.

  • Garnish with chopped coriander leaves.

🍽️ Serve with:

  • Paratha, chapati, or naan

  • Steamed rice or jeera rice

  • Onion and cucumber salad

💡 Tips:

  • Use fresh coconut for best aroma and taste.

  • Adding a pinch of garam masala towards the end enhances flavor.

  • You can add yogurt or cream for richer kurma gravy.

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