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Shahi Mutton Kurma Recipe

Shahi Mutton Kurma is a popular Indian Curries
Author :
 
On :
Tuesday, 14 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1/2 kg - Mutton
  • 1 cup - Curd
  • Thin Coconut Milk - 1 cup
  • Thick Coconut Milk - 1 cup
  • 3 - onions, thinly sliced
  • 3 tbsp - Cashew nuts
  • 2 tbsp - Poppy Seeds (khus khus)
  • 2 tsp - fennel (saunf)
  • 6 to 8 - Green chillies
  • 3 cm piece of Ginger
  • 6 flakes - Garlic
  • 4 tbsp - oil or Ghee
  • 4 - Cloves
  • 2 pieces - Cinnamon
  • 3 - Cardamom
  • salt to taste
  • How to Make Shahi Mutton Kurma:

    1. Wash mutton and squeeze out the water.
    2. Add curd, salt and marinate for an hour.
    3. Roast poppy seeds and fennel, lightly, without oil.
    4. Cool and powder with cashew nuts in a mixer.
    5. Add 1/2 cup water and grind to a smooth paste.
    6. Grind green chillies, ginger and garlic together.
    7. Heat oil/ghee in a pressure pan.
    8. Add cloves, cinnamon and cardamoms.
    9. Heat oil in a pan and add onions. Fry till brown.
    10. Add chilli paste and fry.
    11. Add mutton with the curd.
    12. Add thin coconut milk.
    13. Pressure cook for 15 mins.
    14. Once cooked, add cashew paste and thick coconut milk to the curry.
    15. Simmer for 2-3 mins.
    16. Serve hot with pulao or paratha.





     

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