vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mutton Kurma

Mutton Kurma
Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani

Hyderabadi mutton biryani or kacha gosht ki biryani is a traditional style of making the ...

RED CURRY LAMB

Red Curry Lamb

Red lamb curry is an exotic dish tender mutton pieces cooked in a spicy yogurt based grav...

Mutton Kheema Masala Curry

Mutton Kheema Masala Curry

Keema is minced meat that is popular in the Indian subcontinent and is used to prepare va...

Mutton Papaya Curry

Mutton Papaya Curry

Delicious mutton curry with added goodness and flavors of raw papaya makes this recipe a ...

GREEN COCONUT PAYA

Green Coconut Paya

The hot and spicy paya curry is laden with the rich taste of coconut, masalas and onion i...

Spicy Kheema balls Curry

Spicy Kheema Balls Curry

Spicy keema balls curry is a mutton keema recipe cooked in Indian spices which tastes am...

Mutton Kurma Recipe, How To Make Mutton Kurma Recipe

Mutton korma is the royal dish,The traditional recipe is well preserved since generations to make this awesome mutton korma.

About Recipe

How to make Mutton Kurma

(2 ratings)
0 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Mutton Kurma
Author : Vahchef
Main Ingredient : Mutton
Servings : 2 persons
Published date : November 17, 2016


Ingredients used in Mutton Kurma
• Poppy seed and cashews nut paste - 2 tablespoons.
• Turmeric powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Caraway seeds (crushed) - 1/2 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Red chilles powder - 1 tablespoon.
• Mutton/lamb - 1000 grams.
• Yogurt - 1/2 cup.
• Meat tenderizer - 1 tea spoon.
• Onion (sliced) - 1 number.
• Tomato - 2 numbers.
• Garam masala powder - 1 tea spoon.
• Oil - as required.
• Salt - to taste.
• Water - as required.
• Coriander leaves (chopped) - 1/2 bunch.
• Mint leaves - 1/2 bunch.
Method:
  • Clean and cut mutton into big bite size pieces. Pat the meat dry, add meat tenderizer and ginger/ garlic paste and keep aside for 30 minutes.
  • Make a marinate of chilli powder, coriander powder, cumin powder, curshed caraway seeds, turmeric powder, and yogurt.
  • Add the above meat and keep aside for 1 hour. (preferably in the fridge)
  • Heat oil in a pan, add sliced onions, salt and fry until golden brown, add the poppy seed and cashew nut paste, fry well.
  • Now add the marinated meat. Cook gently until curd dries out and oil seperates. Now add tomatoes and cook more 5 minutes.
  • Now add 1cup of water and cook until the meat is tender.
  • Add salt and chopped freshcoriander leaves and mint leaves, and garam masala powder.

Enjoy!






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter