Mutton kurma is an easy one-pot recipe to prepare with available ingredients in your pantry. It is a south Indian-style preparation prepared in a pressure cooker.
Firstly, add oil to a pressure cooker on medium heat. Saute chopped onions until translucent.
Secondly, add homemade Ginger Garlic Paste and saute well until the raw smell disappears
Thirdly, goes in chopped tomatoes and saute until it turns mushy.
Then add cleaned washed mutton pieces and add chilli powder, coriander powder, turmeric powder, and salt to taste.
Stir well until mutton pieces are seals with the spice mixture and coat well.
Now add two cups of water and wait until it starts to boil. Close the lid and cook on medium heat. Wait for eight whistles and switch off the flame.
Wait until the pressure settles. Meanwhile, add little water to coconut and fennel seeds and grind to a fine paste.
After pressure settles down, remove the lid of the pressure cooker and add coconut paste and stir well. Do not overcook the mutton kurma, as the coconut will starts to split. I always cook for two to three minutes after adding the coconut paste.
Transfer the mutton kurma to a serving bowl and garnish it with fresh coriander leaves.
Notes
I use homemade Ginger Garlic Paste for my recipes. You can make an equal amount of ginger-garlic 1:1 ratio for this recipe.Grind coconut and fennel to a fine paste by adding little water.Saute onion and tomato well. It gives the mutton kurma the best taste.