Mutton and Vegetable Kurma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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.

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