Mutton Kurma | Lamb Kurma

 

• Mutton(cut into bite sized pieces)- 1 Lbs
• Onion(chopped)- 3/4 cup
• Tomato(chopped)- 1/2 cup
• Ginger- 2 inch
• Garlic- 6 pods
• Green chilies- 5 no
• Curry leaves- handful
• Oil- 2 Tbsp
• Cloves- 4 to 5
• Cinnamon- 1 inch
• Fennel seeds- 2 Tbsp
• Cardamom- 2 no
• Bay leaf- 1 no
• Cumin- 1 Tbsp
• Coconut(shredded)- 1 cup
• water- 1 cup
• Red chili powder- 1 Tbsp
• Coriander powder- 1 Tbsp
• Salt to taste
• Turmeric powder- 1 Tbsp

PROCEDURE:

1. In a pressure cooker, add a Tbsp of oil then add mutton. Fry it well until the pink color of mutton turns into white, then add turmeric powder and red chili powder. 
2. Mix well and pressure cook it for 6 to 7 whistles.
3. Grind ginger, garlic, fennel seeds(1 Tbsp), green chilies and curry leaves with out adding much water.
4. Once the pressure release, in a fresh hot pan, add oil, cloves, cinnamon, cumin, bay leaf and cardamom, once it crackles add onions, tomatoes and coriander leaves.
5. Once the tomatoes thickens add ginger and garlic paste. saute for 3 to 4 minutes.
6. Add the pressure cooked mutton, salt to taste and mix well. 
7. Grind coconut, fennel and curry leaves.
8. Lastly add in coconut and fennel seeds(1 Tbsp) mixture. Take it off the stove, once the kurma starts to boil.
9. Enjoy the delicious mutton kurma with ghee rice, roti or with plain rice.