Mutton kurma

Preparation Time


Cooking Time







Succulent and savoury mutton pieces in spicy, thick gravy makes for a delicious dish that everyone would take to! It can be eaten as a side for breads or rice, or used as a masala to flavour your biriyani.


¾ kg cooked mutton

1 cup fried onion slices

½ tsp turmeric powder

1 cup tomato sliced

Salt, as required

1 tsp cloves

1 tsp cardamom pods

3 pieces cinnamon

½ cup scraped coconut

2 tsp fennel seeds

2 dsp garlic paste

2 dsp ginger paste

¼ cup ghee

½-1 cup thick curd

1 cup meat stock

1 tsp coriander powder

1 tsp chilli powder

Juice of ½ a lime

¼ cup cashew nuts

1 cup coriander leaves, chopped


Dry grind chilli powder, fennel seeds, coriander powder and turmeric powder, and keep aside

Grind together scraped coconut and cashew nuts and keep aside

In a pan, pour the ghee

Add the garlic paste to the pan and saute until it turns brown

Add ginger paste and saute well

Add a little water to the dry ground mixture kept aside and drop it into the pan

Add tomatoes and blend well

Follow it up with curd

Add the coriander leaves, green chillies and fried onion and mix well

Drop the mutton pieces into the pan and mix well again

Add the meat stock to it and let it cook for ten minutes with the lid on

After ten minutes, add the coconut-cashew nut paste and lime juice

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