Mutton Kurma is a great side dish to be served with Biryani or ghee rice or even plain rice.
Course: Main Course
Keyword: Gravy, Mutton
For Cashew Paste.
For Coconut Paste
Water As Required
2TablespoonGinger Garlic Paste
For Pressure Cooking Mutton
Salt To Taste
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 chilli 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.