Mutton Kurma | Mutton Korma Recipe step by step pictures. Mutton kurma is a wonder Mutton dish made by marinating the mutton in curd and spices and then cooked to perfect in a coconut poppy seeds paste. It is a perfect dish to go with Idli ,Dosa or even Roti. I paired my Mutton Kurma with Rumali Roti .Will share the recipe soon. Now let’s see how to prepare mutton Kurma.
3. In a cooker add in oil once it turns hot add in Mustard seeds , Fennel seeds ,Cinnamon stick, Star Anise, Curry leaves, Bay leaves let them splutter ,Next add in Green Chilli and shallots saute for few mins and then add in sliced onions.
4. Add in ginger garlic paste and saute till the raw smell leaves and then add in the chopped tomatoes .Cook till they leave oil. Now add the marinated mutton along with the spices.
5. Add the required water and salt and cook for 5 mins in a medium flame. Next add the ground coconut poppy seeds paste and mix well.
6. The korma would be thick now so add the required water as per your desired consistency and check for salt and spice add if required .Pressure cook in a high flame for 6- 8 whistles till the mutton cook to tender. Open the cooker once the pressure is gone by itself and then garnish with coriander leaves. Serve hot with idli, Dosa or Roti.
Mutton Kurma | Mutton Korma
Ingredients
To Marinate:
- Mutton – ½ kg
- Curd – ¼ cup
- Chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Garam Masala – 1 tsp
- Turmeric powder – ½ tsp
- Salt as needed
To Grind:
- Poppy seeds – 1 tbsp
- Cashew nuts – 10
- Grated coconut – ¼ cup
Other ingredients :
- Oil/Ghee – 2tbsp
- Fennel seeds – 1 tsp
- Curry Leaves 2 spring
- Mustard seeds – 1 tsp
- Cinnamon stick – 1 inch piece
- Star anise 1 piece
- Bay leaves – 2
- Shallots – 5
- Onion – 1 big
- Green Chilli – 2
- Ginger garlic paste – 1 tbsp
- Tomato – 2 medium sized
- Salt as needed
- Coriander leaves to garnish
Instructions
- In a bowl add in the cleaned mutton pieces. To this add in Curd, Red Chilli powder, Coriander powder, Garam Masala, Salt, turmeric powder and mix well. Let it marinate for 2 hours.
- Soak poppy seeds in a bowl for 10 mins. In a blender add in the soaked poppy seeds along with cashew nuts and coconut blend it to a fine paste by adding little water.
- In a cooker add in oil once it turns hot add in Mustard seeds , Fennel seeds ,Cinnamon stick, Star Anise, Curry leaves, Bay leaves let them splutter ,Next add in Green Chilli and shallots saute for few mins and then add in sliced onions.
- Add in ginger garlic paste and saute till the raw smell leaves and then add in the chopped tomatoes .Cook till they leave oil. Now add the marinated mutton along with the spices.
- Add the required water and salt and cook for 5 mins in a medium flame. Next add the ground coconut poppy seeds paste and mix well.
- The korma would be thick now so add the required water as per your desired consistency and check for salt and spice add if required .Pressure cook in a high flame for 6- 8 whistles till the mutton cook to tender. Open the cooker once the pressure is gone by itself and then garnish with coriander leaves. Serve hot with idli, Dosa or Roti.
Notes
· Make sure you give more marination time for the mutton to turn tender and soft.
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