If you don't feel like making kurma but still a mutton dish, perhap try either the masala mutton curry or mutton dalca.
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 for about 20 minutes.
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
70g/2 tbsp cashew nuts (grounded/blended to a smooth paste) salt to taste
6 tbsp canola oil
Salt for taste
In heated oil, saute onion, garlic, lemongrass and spices; just a couple of minutes.
Stir and cook over low heat till aromatic and oil splits.
Put in mutton, tomato, potato, red chillies, curry leaves and screw-pine leaves.
Stir; pour 4 cups of water.
Close with lid.
Simmer till mutton and potatoes are soft and tender.
Stir in yogurt, cashew nut paste and season with salt.
Off heat and stir in coriander leaves.
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