Mutton cooked in thick coconut gravy, which looks little thicker than stew. This is slightly different from the usual preparation. Green chillies are substituted instead of red chilli and dhania powder, which gives this korma, a pale yellowish look. Moreover sauteing with a couple of fresh mint leaves gives good aroma and adds a slight tinge of mughlai flavour.
(Mutton Khorma/ Mutton Kurma / Kari Korma / Kari Kurma)
| Ingredients-1 | |
|---|---|
| 1 lb | Mutton |
| 2 nos | Onion (diced) |
| 1 no | Tomato (diced) |
| 2 nos | Cloves |
| 2 nos | Cinnamon stick (small) |
| 2 nos | Cardamon |
| 1 no | Java peppercorn |
| 1 no | Bay leaf |
| 1 tsp | Fennel seeds |
| 1 no | Star anise |
| 5 nos | Curry leaves |
| 3 stks | Coriander leaves |
| 1 tsp | Salt (or to taste) |
| 3 tsp | Oil |
| 2 tsp | Ghee |
| 1 cup | Water |
| Ingredients-2 | |
|---|---|
| 3 nos | Green chilli |
| 3 nos | Garlic |
| ½ inch | Ginger |
| Ingredients-3 | |
|---|---|
| 6 nos | Cashew nuts |
| 1 cup | Fresh grated coconut |
| 1 tsp | Poppy seeds |
| ¼ cup | Water |
| Ingredients-4 | |
|---|---|
| 1 pinch | Turmeric powder |
Wash and cut mutton (goat meat) into desired bite size and keep aside. Grind 3 green chillies along with ginger and garlic to make a thick paste. Grind coconut, cashews and poppy seeds with little water to make a thick paste and keep aside too. Heat oil and ghee in a pressure pan and fry all the dry masalas… bay leaves, cinnamon, cloves, cardamon, star anise, jawa peppercorn (optional) and fennel seeds. Toast them for a while then add the ground green chilli, ginger garlic paste and fry until the raw smell goes away, this is when the green color of the masala turns light brown. Now add the chopped onions and and fry until translucent. Mint leaves can be added this stage, along with mutton pieces, chopped tomatoes and a pinch of turmeric.(optional). Brown the meat, add a cup of water, salt and pressure cook for up to 3 whistles.
When the steam settles remove the lid and add the coconut paste and bring to a boil and simmer for couple of minutes. Garnish with fresh curry and coriander leaves. Serve with plain rice and fish fry, which I personally prefer, or make your own combo with side dish of your choice.
Notes
Normally for 1/2 kg, add 3 long green chillies, adjust according to your spice level. In case if it becomes too spicy, tomatoes are there for rescue.
Turmeric powder is optioanl, if avoided the kurma looks pale white in colour.
Comments are closed.