Monday, July 22, 2013

Mutton Kurma

Goat mix: 1.5 pounds (for 5 litre pressure cooker)
onions: 2 small - roughly chopped (or 1 big)
tomatoes: 4 big - roughly chopped
oil: 3 tbs. of oil
garlic: 5-6 cloves
cinnamon: two 2" pieces
4 heaping tablespoon of coconut powder
6 cashews
1/2 bunch of coriander

2 heaping tablespoons kolambhu powder
(kolambhu pwder = 1 measurement of chilli + 2 measurement of dhaniya + little menthulu + cumin)
2 tablespoons of ginger garlic paste
1/2 tsp. turmeric powder
salt to taste

In dhinchik, smash the below together and keep it ready:
few curry leaves
2-3 stalks coriander leaves
3 chillies
1/2 index finger ginger
5 cloves of garlic

2 tbs. of oil
1 tsp. of fennel seeds
2 stalks of curry leaves

In a 5 ltr. pressure cooker, put the washed mutton pieces and add 3 tbs. of oil.
Now, add ginger garlic paste and wait till the mutton changes color from pink to white. (keep mixing until then)
Now add chopped onions, tomatoes and smashed ingredients. Add garlic and cinnamon.
Stir it for 2 minutes. Now, add chilli powder, kolambhu powder, tumeric powder and salt.
Stir it for 3 minutes. Add one small glass of water (it should just cover mutton level).
Now close the lid and put it on high.
Wait for four whistles and turn it off then.

Grind coconut and cashews with water to a thick paste. It should not be watery.
If you feel like the kurma might need some more water, add it now.

open the pressure cooker lid and put it back on heat. Now, add the ground coconut and cashew paste.
Stir it and let it boil in a medium fire (on 4) for 15 minutes.

Now, bring the fire to low (on 2) and keep it for 10 minutes.
Now season the kurma with seasoning ingredients. (Heat the seasoning ingredients in the oil and immediately pour it on kurma)

Now garnish the curry with coriander!

Enjoy the delicious mutton curry.

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