Quick and easy coconut based mutton curry! Darling and delicious. Taste great with plain rice or Indian bread like roti, paratha or parotta. 🙂
Kurma belongs to Mughlai cuisine but differs from state to state. Kongunad is a city comprising different parts of the states of modern Karnataka, and Kerala. It was called kongudesam before and their cuisine is predominately south Indian which is very famous. I already made this with chicken and posted the recipe – Chicken Kongunadu kurma. Made few changes for mutton and made this today. Turned out to be too good.
I woke up at 5 am today and couldn’t sleep after that. I used to roll in the bed usually till 7 or 8 am if I wake up at 5 am in winter. At least summer I can go for a walk. Now looking at the snow, I don’t think I will even walk one street. My friends are visiting from Ottawa today so thought of making this recipe for them with chicken biryani, pepper egg and garlic raita. Whenever I visit them, they cook a lot of me 🙂 so this time I wanted to make it special for them. Today after waking up cooked this and thought it’s been so long since I typed a recipe so ended up typing it now as I am already done with the cooking by 8 pm. I love preparing thali plate 🙂
- • Mutton - 500gms
- • Oil – 1 tbsp
- • Coconut – 2 tbsp
- • Red Onion/ Shallots – 12 shallots or 2 small sized onion,/ 1 cup (chopped)
- • Curry leaves – 1 sprig
- • Tomatoes – 2 small, finely chopped
- • Turmeric powder – 1 Tsp
- • Red
chillipowder – 1 tbsp
- • Coriander leaves – 1 tbsp, chopped finely
- • Salt – to taste
To roast & grind:
- • Curry leaves - 6
- • Fennel seeds – 2 tbsp
- • Poppy seeds – 1 tbsp
- • Ginger – 1 inch
- • Garlic – 3 pods
- • Cloves - 2
- • Cinnamon – 1 inch
- • Dried whole Red
- • Pepper balls – 1 tbsp
- • Coriander seeds – 1 tbsp
- • Red onion - 1 small-medium sized, ¾ cup, chopped
- • Cumin seeds – 2 tsp
- Roasting & Grinding:
- Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.
- Add coconut to it, sauté for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.
- Heat oil in a pan, add the shallots, curry leaves, a bit of salt and sauté until transparent.
- Add in chopped tomatoes, turmeric and sauté until the tomatoes are nicely cooked.
- When the tomatoes are cooked, add in the ground masala paste with mutton pieces. Add salt as per taste.
- Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
- Pan: If you are cooking in the pan, keep it in simmer on low flame for 35-45 minutes till it's cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan.
- Open the cooker, mix well and add the chopped coriander leaves to garnish.