MUTTON KURUMA
My family loves Mutto recipes very much. Especially mutton pepper roast ( kurumulakitta aatirachi) . I used to prepare mutton pepper roast whenever I buy fresh mutton. While selecting mutton for preparing any mutton curry recipe or for any mutton roast recipe , try to select tender mutton for best result. Kerala style mutton recipes especially Malabar style mutton recipes are very popular for its taste and aroma. Mutton korma or mutton Kuruma is an Indian dish which can be prepared in different taste and texture. Indian style mutton korma is entirely different from the Malabar mutton Kuruma. In Malabar mutton Kuruma , the addition of thick coconut milk or coconut mixture makes this mutton dish really special. Here I used thick coconut milk for the outstanding taste. Malabar mutton korma or Kerala style mutton korma pairs best with hit porotta or ghee rice. You can also make Beef korma or beef Kuruma following the same recipe. And can aldo add more chili powder if you prefer Indian style mutton Kuruma recipe.
INGREDIENTS
Mutton / Lamb - 1 kg, cut into medium sized pieces
Onion - 2 nos, sliced finely
Shallots - 15 nos, finely chopped
Raw spices - 2 cardamom, 2 cloves, a pinch of cinnamon powder, quarter tsp fennel seed
Green chilies - 6 nos, or can add more
Ginger garlic paste - 2 tbsp
Tomato - 2 nos, sliced
Coriander powder - 2 tsp, heaped
Chili powder - half tsp
Pepper powder - 1 tsp
Thick coconut milk - 2 cups
Coriander leaves - sliced
Salt
Coconut oil
For seasoning
Shallots - 2 nos, finely chopped
Garlic - 1, very finely chopped
Curry leaves
Coconut oil
PREPARATION
Here is the video showing how to make Mutton korma
- Clean the mutton very well and drain it. Set aside ready.
- Heat the pressure cooker with some coconut oil . Once hot, add the sliced onion and then the chopped shallots. Add salt and then the raw spices. Saute for 2 minutes.
- Then add the green chilies and ginger garlic paste. Saute until the raw smell of ginger garlic paste disappears.
- When done, add the mutton pieces and combine very well.
- Then add the spice powders along with salt. Mix well and add 1 cup of water.
- Pressure cook it for 4 whistles. The cooking time depends upon the tenderness of mutton.
- Once the pressure releases, open the lid. Check whether the mutton is well cooked.
- When the mutton is done, check for salt and add coriander leaves.
- Cook for another 2 minutes. When the gravy thickens slightly , make the flame to very low.
- Now add the thick coconut milk and mix well.
- Be careful, do not let the curry to boil. Remove from flame before it starts to boil.
- Finally season the curry with all the ingredients given under for seasoning. Immediately pour it over it over the curry. Let it set aside covered for 5 minutes.
- Serve along with ghee rice of porotta ( paratha). Yummy.
