Monday, March 10, 2008

Mutton Kurma

Wondering why I'm cooking only non-veg for the past two days?
Actually, I was expecting a guest for the weekend. But I had to cancel the program as my son was sick. I do not like to freeze and use meat , that's why I had to do one after the other.

Chopped mutton- 1 1/2 lbs
Potatoes- 4 (cut into quarters
Large onions- 2 (finely chopped)
Tomato- 3 (finely chopped
Grated ginger- 1 inch piece
Crushed garlic- 5 cloves
Cinnamon- 1 stick
Bay leaves- 2
Grated coconut- 1 cup
poppy seeds- 1tsp
cashews- 3 to 4
fennel- 1 tsp
Red chili powder- 1 1/2 tsp
Dhania powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Oil- 2 tablespoons
A bunch of chopped cilantro (coriander) leaves

Mix 1 tsp of salt & turmeric to the mutton pieces. Add 2 cups of water and pressure-cook until the mutton is tender. Grind the grated coconut with poppy seeds,cashews and fennel seeds. Set aside.Heat the oil in a pan and fry the cinnamon and bay leaves for a minute. Then add onions and ginger garlic . Fry until golden brown. Then add the potatoes and fry for few minutes. Next add tomatoes and all the masala powders. Cook till tomatoes are completely mashed. Now add the pressure-cooked meat broth and boil for few more minutes. Then add the coconut paste and bring it to a boil. Now add mutton ,Cover the pan and let it cook over medium heat for 15-20 minutes or until the raw smell of coconut is gone. Add some salt if needed. Sprinkle with chopped coriander leaves. Serve hot with plain rice or parotta.
For vegetarians, you can follow the same procedure to make a veg kurma.

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