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

Dappadam lamb kadi is a traditional dish made with lamb bones cooked in tamarind and spic...

Kheema with coconut curry is an amazing dish, flavourful and deliciously made with minced...

An Indain style curry with chana and lamb which is fabulously fragrant, rich and satisfy...

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. This sign...

Mutton Keema Kebab is an excellent dry snack item made with minced lamb meat combined wit...

Mutton Kurma Recipe, How To Make Mutton Kurma Recipe

Name: Mutton Kurma
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 2

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

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!