Hi, How are you all doing. Its been six long months i have been away from blogging here. I Really Missed my Annslittlecorner a lot. My heartfelt thanks to all the sweethearts who have been enquiring the what abouts and where abouts. Thank you so much for all the love and Concern. Last Six months was a much needed break sort of for me. Life was full of activities and happenings.
Shifting to a new home, Lot of Travel was all that happened in the last 6 months. Will write about the travel whereabouts in another blog post. And yes lot of effort into building a new site www.SaintAntonysShrine.com for the church. Ya Ya I am back. I will post regularly.
Ok now I am coming back to the mutton kurma. Mutton Kurma is one of the popular food prepared during festival days or seved in any party food. Mutton kurma is best suited to be served witb Biryani or ghee rice. The Kurma is creamy due to the addition cashew/Poppyseed paste. Mutton is cooked tender in a pressure cooker. Then the Spices are tampered and onion and tomatoes are sauted with it. The mutton is then added in and cooked along with cashew paste and coconut paste. Finally garnished with coriander leaves. Ok now the step by step detailed recipe.
Mutton Kurma is a great side dish to be served with Biryani or ghee rice or even plain rice.
- 1/4 Cup Cashews
- 1 Tablepsoon Poppy Seeds
- 3/4 Cup Coconut Grated
- Water As Required
- 2 Tablespoon oil
- 1 Star Anise
- 3 Cardamom
- 2 Teaspoon Fennel Seeds
- 2 Cloves
- 1 Inch Cinnamon Stick
- 1 Big Onion Chopped
- 2 Green chillis
- 2 Tomatoes Chopped
- 1 Teaspoon Turmeric Powder
- 2 Tablespoon Ginger Garlic Paste
- 1 Teaspoon chilli powder
- 2 Tablespoon Coriander Powder
- Coriander Leaves Fistful
- 750 Grams Mutton
- Salt To Taste
- 1 Teaspoon Turmeric Powder
- Water as Required
Step by Step Photos on how to make Mutton Kurma
- Soak cashews and poppy seeds for 30 minutes in hot water.
- Add Mutton with Turmeric Powder and salt into a pressure cooker.
- Add in water. Close the Pressure Cooker and cook for 5 whistles in medium flame. Switch off the flame and allow the pressure cooker to release pressure on its own.
- Heat oil in a wok. Add in the spices and saute until nice aroma comes out.
- Add in onion and green chillis and saute them until glossy. Add in ginger garlic paste and saute for few minutes. Add in the coriander powder and chilli powder and saute them until raw smell goes off. Add in chopped tomatoes and salt to taste. Saute until the tomatoes are cooked mushy.
- Add in Turmeric powder and saute for few minutes. Now add in the mutton along with the excess water.
- My vessel was small so I transferred to a bigger container for further cooking. Now blend the cashews and poppy seeds together into a smooth paste.
- Add in the cashew paste into the mutton mixture.
- Meanwhile blend coconut into a smooth paste. Add the coconut into the mutton mixture. Cook until the masalas blend well.
- Add in the chopped coriander. Switch off the flame and keep the gravy closed for 5 minutes.
- Serve the mutton kurma with biryani or ghee rice.