Thursday, July 15, 2010

Mutton Kurma

Looks like we are faring well and good so far in our segment of mutton dishes. I hope you can still recall the dishes, just in case you have no idea what I am talking about, I'll mention a few. Mutton Parathal With Potatoes, Spicy Mutton Soup and Dalca/Dhal Mutton Currytoday, we will be looking at making Mutton Kurma. Instead of being ambitious by beginning with a recipe which require us to grind and pound for a homemade kurma paste, I think it's just right we begin by making an easier version. This is it. This mutton kurma is made with store-bought kurma powder, yet awesomely elevated with aromatic ingredients like pandan leaves, lemongrass, spices, curry leaves and coriander leaves. Once you have made, thereafter this mutton curry is devoured into, I am sure everyone will be utterly impressed with your cooking skills. Definitely a proud moment, if you can mention nava-k, thank you from the bottom of my heart. Alright people, we will catch up soon. Meanwhile keep cooking, should you at all need any slightest advice, please do not hesitate to contact nava-k. Assured, I will be there for you. Okay, bye.

400g mutton - cut into bite sizes 
1 tsp turmeric (kunyit) powder
1 tbsp ginger paste
1/2 tbsp garlic paste

Mix and marinate mutton with ginger paste, garlic paste and turmeric powder. Set aside until you prepare the rest of the ingredients.  
Other Ingredients
3 tbs of kurma powder (mix with some water for a thick paste)
3 medium size potatoes (cut into medium size pieces with the skin on)
1 large tomato (cut into 8 pieces)
1 large onion (cut into 8 pieces)
3 to 4 red chillies - slit
8 garlic (smashed)
1 lemongrass (smashed)
5-6 pandan (screw-pine) leaves - knock all together
2 sprigs curry leaves
2 sprigs coriander leaves
Spices - 1 cinnamon, 1 anise seed, 3 cardamom & 3 cloves
100g yogurt (2 tbsp or as per taste)
70g/2 tbsp cashew nuts (ground/blend for a smooth paste)
6 tbsp oil
Salt to taste

In heated oil, saute onion, garlic, lemongrass and spices.
Tip in kurma paste.
Stir and cook over low heat till aromatic and oil splits.
Put in mutton, tomato, potato, red chillies, curry leaves and screw-pine/pandan leaves.
Stir and pour 4 cups of water (or as needed)
Stir again and close with a lid.  
Simmer till mutton and potatoes are soft and tender.
Next, combine in yogurt, cashew nut paste and season with salt.   
Stir, off the heat and combine in coriander leaves. 
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  1. Look nice, but I don't really favour mutton. :P Can replace with chicken?

  2. So many years didn’t eat this. Fuahh, I am so hungry now!

  3. Damn, I'm hungry now, I guess I'll be having mutton kurma for lunch now :)

  4. Mutton is a hot favourite yours look awesome...

  5. Yummy dish, we don't get pandan leaves in Chennai

  6. this makes me drool..totally irresistible


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