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Wednesday, 19 February 2014


This is the recipe for the MUTTON KURMA which I made as the gravy for my MUTTON BRIYANI. This kurma makes a nice combo for tomato rice as well. OK let's check out the super simple recipe and some clicks of it.


Ingredients :-

300gms - pressure cooked mutton 
(check out my MUTTON BRIYANI recipe for the marinate ingredients before you pressure cook the mutton or you may just add some turmeric pwdr, salt and ginger garlic paste to the mutton and pressure cook it till tender)
cinnamon stick
star anise
bay leave

to grind 1:-
5 to 6 cashew nuts ~ soaked in hot water
1/3 cup grated coconut
2 tsp - khus khus / poppy seeds
1 tbsp - kurma curry powder
1/2 tsp - turmeric powder
Grind all above with a little water added into a smooth paste

to grind 2:-
2 green chilly (you may add in 1 or two bird's eye chilly if you want it spicy)
ginger slices
Grind all above with a little water added into a smooth paste

1/3 cup - chopped onion
1 fistful - chopped coriander leaves
1tbsp - chopped mint leaves
Vege - potato (cut into wedges), carrot, chopped tomato (1 ripe tomato)
evaporated milk - optional
Salt to taste

Method :-

  1. First heat some oil and ghee in a deep wok. Add in the chopped onion, cinnamon stick, star anise, cardamon, clove and bay leave and fry till aromatic.
  2. Then add in the "to grind 2" paste (ginger garlic green chilly paste) and fry till the raw smell goes off. 
  3. Later add in the "to grind 1" paste and fry till you see a little oil floats on top.
  4. Reduce the flame and throw in the pressure cooked mutton pieces. Mix well till the mutton pieces are coated well with the masala. Season with salt and add in required water for the kurma gravy.
  5. Add in the  potatoes, carrot and tomatoes to the gravy and let it come to a boil. 
  6. Check the seasoning and you may add in 1/3 cup of evaporated milk for a creamier gravy and switch off the stove once the potatoes are cooked.
  7. Garnish with chopped coriander leave and some mint leave 
  8. Serve hot with rice or chappati. 

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