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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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