Saturday, June 28, 2014

Mutton Kurma




Onion, Sliced – 250g
Tomato – 30g
Lime juice –
Mint leaves – 100g
Coriander leaves – 50g
Garam Masala powder – 1 tsp
Salt to taste
Mutton – 1 Kg

To grind

Coconut – 350g
Khus Khus – 20g
Ginger and garlic paste – 3tsp
Cashewnuts – 50g
Jeera seeds – 2g
Saunf – 2g

For Tempering

Refined oil – 50ml
Ghee – 20ml
Cardamom - 3nrs
Star anise – 1
Bay leaf – 2
Saunf – 1g
Curry leaves - a few
Green chillies, slitted – 7nrs

Method of Preparation

1.     Fry the ingredients slightly in kadai and grind it as fine paste (to grind).

2.     After the tempering is done, add onion. Fry till the onion soft and add tomato.

3.     Add mint leaves and coriander leaves. Mix it slightly and add the ground coconut masala. Stir all together.

4.     Add salt and mutton, stir and add water.

5.     Close the vessel and keep it in simmer. After Kurma get reach the consistency and the mutton is cooked, add the lime juice and garam masala powder. Stir it and put little ghee and coriander leaves in Mutton Kurma. Turn off the flame. Cover it for few minutes, Stir and serve.

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