MUTTON KURMA

MUTTON KURMA

1kg mutton,cut into pieces,and pressure cook until 1/2 cooked,drain and save the stock.

3 potatoes,cut into wedges

1-2 carrot,cube

2 green chilies,sliced into 2

1 tomato,cut into wedges

115gm kurma powder,mix with some water and made into a paste.

500ml  mutton stock

500ml coconut milk

3/4 cup yoghurt

Lime juice to taste

50gm coriander leafs,chopped

50gm pudina leafs,chopped

5-6 tbsp oil

Salt to taste

A bit of sugar just to taste

Grind

8 almond or cashew nuts if almond soaked for 2-3 hours,remove skin.

1/4 cup grated coconut

6-7 green chilis

8 chili padi,if you like it hot,optional

8 shallots,peeled

8 clove garlic,peeled

6cm ginger

For tempering(A)

1 big onion,sliced finely
1 stick cinnamon stick
4 cardamoms
4 cloves
2 star anise
1 stalk kari leaves,optional

1. Heat the oil and add A and fry until fragrant and when the onion turn brown add in the kurma paste
 and fry until oil rise add in the grind paste and fry for a while. Add in the mutton,vegetables,coconut milk and the stock mix well and let it boil.

2. Add the rest of the ingredients and let it simmer until the meat and potatoes are well cooked.

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