Before my marriage, I don’t remember my mom preparing mutton, may be because no one in my mom’s house liked mutton,…or I should say no one really liked any non veg item. She rarely used to prepare chicken and fish. Whenever she prepares some non veg item, then that day was used to be a very bad day for me as I was been insisted / scolded …..to have them 😦 . And after marriage, I slowly started eating chicken and now I can say “I love chicken 🙂 ” but don’t like mutton, shrimp (I seldom eat fish). My husband being an ardent lover of mutton , I prepare mutton curry (I prepared 5/6 times in 2 years 🙂 ). I always prepared with meagre success. In every attempt I learned a new thing. So with all those experiences, I prepared mutton kurma last wkend which was a very bit hit……Oh atlast I found the way….
Source: This is an absolute trial and error recipe.
Mutton – 300 g
Potatoes – 2-3 no.
Onions – 2 medium size.
Tomato – 1/4 cup
small piece of crushed Ginger
Crushed garlic – 3 no.
Green Chillies – 2 no.
Turmeric – 2 tsp
Coriander powder – 1Tbspn
Garam masala – 2 tbspn
Red chillie powder – 2 Tbspn
Cloves – 4
Cinnamon small piece
Bay Leaves – 2
Cashew nuts – 2 tbspn
Milk – 1 Tbspn
A pinch Saffron (optional)
Oil – 3 tbspn
Curd – 1 tspn
Cumin powder – 3 tspn
Ground to Paste:
Brown onion paste:
1.Take pan, add 1 tspn of oil , and chopped onion(1 onion). Remove from the fire when onions turn golden brown.
2.Put into blender, grind to fine paste.
1.Take 2 tbspn of cashewnuts in a blender and make them to fine paste using 1tbspn milk. Can add more milk/water for the required consistency. (If you are using saffron then soak the saffron in the milk for 5-10 min and use that milk for grinding the cashewnuts.)
1. Bofore doing the kurma , cook the meat in spices. This way meat absorbs the spices. I pressure cooked it. So , in a cooker add well washed meat, sufficient water, crushed garlic, crushed ginger, 2 green chillies, turmeric, coriander powder, garam masala, red chilli powder 1tbspn, salt, potatoes ( peeled and half cut), cloves, cinnamon, and bay leaves. Allow it to cook untill u get 8-10 whistles.
2.In the mean while u prepare the brown onion paste and cashew nut paste.
3.Once the meat is cooked , drain off the water well.
4.Now, heat 2-3 tbspn of oil in a pan, add chopped onion(1 no.), add salt, garam masala.
5.Add brown onion paste once onion turn golden brown color.
6.When you find it leaving oil, add tomatoes and cashewnut paste.
7.After few min ( roughly 7 min), add cooked meat,and potatoes. Now adjust the spices, and water untill you get the required consistency and spice level. Let it boil for 10 min.
8.At the very end, add curd, jeera powder. Mix them well and remove from the flame.
9.Garnish with coriander leaves. (optional)
Goes well with piping hot rice, poori, pulaos, biryani.
1.I used frozen indian green chillies.
2.I used pressure cooker for cooking the meat.
3.I drained out the water in step 3, since I was using the frozen meat. If you are using the fresh meat then you need not drain the water. In that case, do keep in mind about the amount of spices you are using.
4.I made the cashewnut paste using saffron milk (saffron being soaked in 1 tbspn of milk for 5-10 min). I also added little for the required consistency.
5.I used tinned tomatoes.