Mutton Kurma

Recipe#12 Mutton Kurma from Mrs.K.M.Mathews cookbook. A rich tasty Mutton Kurma which is sure to please your family and friends for any occasion.

Ingredients:

1. Mutton, cut into medium size pieces - 1 Kg
2. Hot water - 1 cup
3. Cinnamon - 2 inch piece
4. Cloves - 1 tsp
5. Cardamom - 1 tsp
6. Salt to taste
7. Oil - 1/2 cup
8. Onion sliced - 3 medium
9. Ghee/Clarified butter - 1 cup
10. Garlic paste - 2 tbs
11. Ginger paste - 2 tbs
12. Coriander powder - 1 tsp
13. Chilli powder - 1 tsp
14. Turmeric powder - 1/2 tsp
15. Aniseed - 2 tsp
16. Tomatoes, chopped - 2 medium
17. Curd - 1 cup
18. Coriander leaves, chopped - 1 cup
19. Green chilli, slit - 4
20. Cashewnuts - 1/4 cup
21. Coconut shredded - 1/2 cup
22. Lime juice - to taste

Method:

1. Trim the excess fat from mutton pieces and wash well
2. Cook mutton with ingredients from 2 to 6 in a pressure cooker. It took me 3-4 whistles to cook young mutton
3. The stock must be reduced to 1 cup.Remove from heat and keep aside. 
4. Heat oil in a pan and fry onion till golden brown and keep it aside
5. Grind ingredients from 12 to 15
6. Heat ghee in a pan and fry Ginger garlic paste till the raw smell goes
7. Then add ground masala to it and fry for a minute
8. Add tomatoes and cook it till tomatoes can be mashed
9. Add whisked curd, green chillis, fried onion, coriander leaves and mix well
10. Add cooked mutton with the stock
11. Mix well and allow to cook for 10 minutes
12. Grind soaked cashew nuts and coconut to a smooth paste
13. Add it to the curry and mix well.
14. Add lime juice and salt to taste and remove from flame

Note:

• I reduced the amount of ghee to 1/4 cup instead of 1 cup and used the left over oil from fried onion. Still it is a very oily Kurma :) But it tastes yummy

Serve hot with porotta,  chapathis or ghee rice