Jul 212 min read

Embrace the Flavors of Tradition with Mutton Kurma: A How-To Guide

Exploring Mutton Curry in Pressure Pan

▼INGREDIENTS:

Mutton - 750 g washed in water 3 times

Oil - 68 g

Cinnamon - 8 stick

Cloves - 8

Fennel Seeds - 1 tsp

Chopped onions - 3 medium size

chopped small tomatoes - 5

Home made masala - 44g | coriander masala - 16 g

Salt - 1 tbsp

water 1100 ml

For Blending Mixture gravy:

Oil - 2 tbsp

Ginger - 35 g | Garlic - 47 g

Pepper - 1 tbsp

3 chopped medium size onions

coconut - 50 g

coriander - 15 g and mint 8 g

▼PROCEDURE:

Oil - 68 g in high flame

Cinnamon - 8 stick | Cloves - 8 | Fennel Seeds - 1 tsp

Change medium flame as it splits

Chopped onions - 3 medium size

Saute until becomes transparent

Add chopped small tomatoes - 5

Let tomatoes shrinks completely after add masala

Home made masala - 44g | coriander masala - 16 g

Salt - 1 tbsp

Adding coriander masala gives yellow color to the sauce some like to have yellow kurma for chapati

add water 700 ml

let it boil on medium flame

Eventually precook mutton 750 g on high flame 5 minutes as i shown in many of my videos

add turmeric powder - 1/4 tsp

Precooking this mutton will remove dirty water and rawness also it makes the mutton soft and supple

now take the mutton alone and drop into the boiling sauce

although we keep whistle later these are rear leg mutton seems hard hence precook and dropping is better

hence keeping as simple as possible to cook

Keep in simmer for 40 minutes let the masala sink into the mutton

pour oil - 2 tbsp and add Ginger - 35 g | Garlic - 47 g

Pepper - 1 tbsp

saute till rawness goes off in oil

change flame simmer and add 3 chopped medium size onions

this mixture enhance the flavour of the sauce

turn off flame and add coconut - 50 g

let coconut gets heated in the hotness of the mixture

sauting ginger garlic before blending makes the curry to serve longer hours can be intaken next day morning too

After the mixture completely cools blend well the paste

After 40 min pour the mixture and mix well as it thickens the gravy

water 400 ml to be added

The texture of the curry is elegant

coriander - 15 g mint 8 g

now cloes lid and keep 6 whistle in high flame

After 6 whistles turn off flame and wait for 15 minutes till pressure releases do not open now

the mutton curry turns aromatic

mutton becomes soft

you can serve till next day just preheat once if served next day that is enough

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Embrace the Flavors of Tradition with Mutton Kurma: A How-To Guide

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