Mutton Kurma (Version 2)

Ingredients:

Mutton - ½ kg (cut into bite size)
Onions - 4 (medium)
Tomatoes - 4 (medium)
Potatoes - 1 cup (peeled and cubed)
Ginger garlic paste - 2 tsp.
Curry leaves - 10
Mint leaves - 15
Coriander leaves (chopped) - 2 tbsp.
Coconut milk (thick) - ½ cup
Salt (to taste)
Oil
Red chili powder - 2 ½ tsp.
Turmeric powder - ¼ tsp.
Green chilies - 3 (slit half lengthily)

To grind:
Cinnamon - 2 inches
Cloves - 3
Fennel seeds - 1 tsp.
Poppy seeds - 1 tbsp.
(Soak poppy seeds in hot water for 20 to 30 minutes)
Method:
Pressure cook the mutton with half tsp. of ginger-garlic paste, ½ tsp. red chili powder, turmeric powder, 1 cup of water and salt.
Grind the onion into paste.
Heat the oil in a kadai and add the onion paste.
Fry till it turns light brown color.
Add the ground paste, ginger-garlic paste, mint leaves, green chili, tomatoes, salt and fry.
Add the potatoes and the mutton (without water). Fry.
Add the red chili powder and mix well.
Add the mutton water (which was cooked in pressure cooker) and let it cook for 10 minutes (in medium flame).
When the potatoes are boiled, reduce heat and add the coriander leaves, curry leaves and coconut milk.
Remove from heat.
Enjoy with chapathi or hot rice.

Sent off to "Think Spice: Think Poppy Seeds" event (Think Spice series originally started by Sunita Bhuyan) and "EFM-Mutton Series" event.

Posted in: Kurma, Mutton