Ingredients

• Mutton - 500 g, cut into 4 cm cubes
• Potato - 350 g, peeled and quartered
• Pumpkin - 350 g, peeled and cubed
• Onion - 2 cup, finely sliced
• Curd - 1/2 cup
• Desiccated coconut - 4 tbsp
• Ginger-garlic paste - 3 tsp
• Cashewnuts - 2 tbsp
• Shah Jeera - 1 tsp
• Coriander seeds - 2 tsp
• Clove - 4
• Cardamom - 4
• Cinnamon - 5 cm
• Turmeric powder - 1/2 tsp
• Oil to deep fry
• Salt to taste

How to Make Mutton and Vegetable Kurma

• Grind the desiccated coconut, ginger-garlic paste, cashewnuts, shah jeera, coriander seeds, cloves, cardamoms, cinnamon and turmeric powder into a smooth paste.
• Heat oil in a kadai and fry the potatoes golden brown. Drain and keep aside.
• Add the onions to the remaining oil in the kadhai and fry golden brown.
• Add the paste and fry until fragrant.
• Add the mutton with the curd and fry until all the liquid dries up and the mutton is brown.
• Add about 4 cups of hot water and salt.
• Simmer until the mutton is almost cooked.
• Add potatoes, pumpkin and continue to cook until the mutton and pumpkin are well cooked.
• Serve hot with parantha.