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.