Tasty Mutton Kurma | Jabbar Bhai

Mutton Kurma

The easiest way to make a tasty hot spicy– let’s see how to prepare Mutton Kurma.

Ingredients:

  • Mutton – 1 Kg (get it cut to smaller pieces – 30 gram each)
  • Onion – 400 grams
  • Oil – 150 grams
  • Cinnamon – 1 gm
  • Clove – 1 gm
  • Cardamom – 1 gm
  • Coriander – 1 gm
  • Mint leaves Little
  • Ginger – 50 grams
  • Garlic – 25 grams
  • Green Chilli – 3
  • Chilli powder – 10 grams
  • Turmeric Powder – 10 grams
  • Curd – 150 ml
  • Coriander Powder – 1 tablespoon
  • Salt – 1 tablespoon
  • Tomato – 400 grams
  • Potato -400 grams
  • Water – 500 ml
  • 1/2 Coconut

Things to be done before we start cooking

  • Chop the onions, tomatoes and potatoes and keep them aside.
  • Take 50g of peeled ginger and 25g of garlic, grind them until it becomes paste.
  • Wash and clean the mutton pieces – keep them in a separate bowl.

Steps to prepare

Place a suitable vessel (wide mouth) that can cook 1kg mutton. Place it on the big burner.

(prefer 3 litres vessel so that we can avoid spill over while cooking).

Add the below –

Onion (chopped) – 400 grams

Oil – 150 ml (Groundnut oil)

Cinnamon, cardamom and cloves – little (say 1 gm each)

 

Fry the contents in high flame until the colour of onion becomes reddish-brown.

Frying onion to reddish brown will give good flavor and taste to the dish.

 

Once onion become reddish brown, turn the stove to low-flame and add each handful of coriander leaves and mint leaves to the pan. Stir for 10 seconds.

Now let’s add the below –

  • Green chilli – 3
  • Red chilli powder – 1 tablespoon
  • Turmeric powder – 1 tablespoon
  • Curd – 150 ml
  • Coriander powder – 1 tablespoon
  • Salt – 1 tablespoon
  • Tomato – 400 grams (chopped10

Stir the contents well in LOW flame for 2 minutes.

 

Add 1 kg of mutton pieces to the vessel with masala content.

Stir well so that mutton pieces get coated with masala evenly.

 

Now, add potato (chopped to medium size)

  • Pour water – half litre. Then stir well.
  • Close the vessel with a suitable lid.

Turn the flame to HIGH – let the contents in the vessel boil and get cooked in high flame for some time.

 

When we see vapours coming out from side of lid, remove the lid, stir gently for 10 seconds.

 

Now, turn the flame to LOW.

Close the vessel with a lid.

Let the contents get cooked fully for another 15 minutes in LOW flame.

 

After 15 minutes, remove the lid. Stir a little.

Take one small piece of mutton and check if it got cooked completely by breaking it.

The mutton piece should break smoothly and easily – this indicates it got cooked well.

 

Grind half slice of coconut in our “Mixy Jar” along with a little of water.

Pour the coconut paste into the vessel carrying mutton + masala content.

Stir well to mix all the contents evenly.

 

Keep flame in high – let contents boil for 1 minute in high flame.

  • Take a little of masala + water and check for spiciness and saltness level.
  • If needed, then let’s add the required amount of chilli powder or salt to enhance the taste.

 

Then, turn flame to LOW, let the contents boil in low flame for another 5 minutes.

Stir occasionally.

After 5 minutes, turn off the flame.

Our mutton Koroma is ready to be served.

 

  • This mutton Koroma is a great accompaniment for a variety of the main course dishes like – the ghee rice, khichadi, dosa, idli, idiyappam, parotta, poori.

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