Recipe Ingredient
- 1 kg mutton, cut into bite-sized pieces
- 5 tbsp kurma powder
- 1 tsp salt
- Thick santan from one coconut
- 1 litre water, added to coconut residue to mix then squeeze out for thin coconut milk
- 150ml plain yoghurt
- Juice of one lemon
- Pound finely:
- Shallots
- 3 cloves garlic finely
- 5 – 6 tbsp oil
- (A):
- 3 stalks curry leaves
- 6 cardamoms, split; use seeds only
- 1 star anise
- 4cm cinnamon stick
- ½ tsp mustard seeds
- 1 Bombay onion, sliced thinly
- (B):
- 4 green chillies, seeded and halved
- 5 red chillies, seeded and halved
- 1 tomato, quartered
- (C):
- ½ tsp fenugreek
- 1 tbsp poppy seeds, ground finely
- 2 tbsp oil
- 10 almonds
- 10 cashew nuts
- Seasoning:
- 1 tsp salt or to taste
- ½ tsp pepper
- ½ tsp sugar
- 2 sprigs fresh coriander
Instructions
- Marinate mutton with kurma powder and salt and set aside for several hours in the refrigerator.
- Heat oil in a saucepan. Add pounded shallots and garlic and fry until fragrant. Add in (a) and saute until aromatic. Add thin coconut milk, a little at a time to prevent the ingredients from getting burnt.
- Stir in marinated mutton and ingredients (b). Fry until well combined. Add in the rest of the thin coconut milk and simmer. Cover and cook until meat is almost cooked.
- Add yoghurt, thick coconut milk and lemon juice. Stir well to mix and cook over a gentle heat until gravy turns thick. Add ground almonds and cashew nuts and simmer for another 5 to 6 minutes. Add seasoning to taste.
- Heat 2 tablespoons oil in a clean wok and fry ingredients (c) until fragrant. Add them and the coriander leaves to the cooked mutton kurma. Cover the saucepan for 8 to 10 minutes then dish out and serve.
