Mutton kurma


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Preparation Time : 15 minutes

Cooking Time : 20 minutes

Serving : 6 to 8 members

Description

Mutton Korma (kurma that’s how we pronounce it as) this is an authentic dish from my moms place. We have so many different gravys and curries made with mutton and chicken and each one must be had with particular dishes only. Each gravy has a different name to it like korma , charu , stew , manja thanni , ottha paalan charu and goes on …. we never have any non vegetarian curries with plain white boiled rice nor do we serve these curries for lunch except for ghee rice we serve korma and coconut rice is served with kaaei charu.But at my Hubby’s place they have just one style of curry made both with mutton and chicken. they use it for every thing possible and have it in all the three meals of a day . At hubbys place , they call their curries as Salna mainly or else aanam. My aunt Thasneem got married to a proper Tamil family who live in chennai but hail from viruthunagar. She had a tough time getting used to their Food habits.

Ingredients

Ingredients
Quantity
mutton or chicken 1 kg
( coriander powder - 10 teaspoons , ginger garlic paste - 2 teaspoons , cinnamon -2 , clove - 2 ) grind together to a smooth paste
big onions2 sliced
small onions15 grind coarsely
green chillies2 grind coarsely
tomato2 chopped
green chillies4 whole
curd4 teaspoons
chilli powder1 teaspoon
coconut1/2 ground to a smooth paste
mint and coriander leavesfew
cinnamon 2
clove 2
cardamom 2
oil4 tablespoons
ghee4 tablespoons
potato 3 each cut into 4
lime1/2
saltto taste

Method

  1. Marinate mutton with ground masala , salt , curd , mint and coriander leaves , whole chillies , 1/2 of small onions , tomato and 1/2 of sliced onions . Set aside for half an hour .
  2. Heat oil and ghee in a pressure cooker add cinnamon , clove , cardamom, sliced onion , small onion and ginger garlic paste .
  3. Sauté till brown in colour . Top with chilli powder , coarsely ground green chillies and marinated meat . Stir well till the colour of meat changes and lets out some liquid .
  4. Add the potatoes . Stir well . Add enough water to cook the meat and pressure cook till meat is tender and cooked through .
  5. Add the ground coconut and a big squeeze of lime . Mix well and bring to boil and let all the flavours infuse together .
  6. Then simmer till oil floats on top . Serve hot with ghee rice ( nei choru ) or parrot has .
  7. No harm in having this with bioiled white rice .

Note

  1. This korma is mainly served with ghee rice and with kerala parothas only at home . Be experimental  and try it with every thing possible .