Teresa's Recipes
Malabar Mutton Kurma
Experience the vibrant essence of Kerala with this Malabar Mutton Kurma, a rich and aromatic curry that brings the coastal flavors of South India straight to your kitchen. This dish features succulent pieces of mutton lovingly simmered in a creamy coconut milk gravy, enriched with a symphony of spices and fresh herbs. Each bite is a celebration of the intricate culinary traditions of the Malabar region, where spices tell stories and every meal is a feast. Serve it with fluffy rice or warm roti to soak up every last drop of the luxurious sauce. Perfect for special occasions or a comforting family dinner, this dish pays homage to the rich history of Indian cuisine, where flavors and culture intertwine.
Ingredients
- 500 grams, cut into pieces Mutton
- 2 large, finely chopped Onion
- 1 large, chopped Tomato
- 1-inch piece, grated Ginger
- 4 cloves, minced Garlic
- 2, slit Green chilies
- 10-12 leaves, fresh Curry leaves
- 1/4 cup, chopped (for garnish) Fresh coriander leaves
- 3 tablespoons (coconut oil recommended) Oil
- to taste Salt
- 1 teaspoon Garam masala
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons, soaked in water Poppy seeds
- 2 tablespoons, soaked in water Cashews
- 1/2 cup, whisked Yogurt
- 1 cup Coconut milk
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 450
- Fat: 30g
- Carbs: 12g
- Protein: 35g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Heat the oil in a large pan or pressure cooker over medium heat.
- Add the chopped onions and sauté until they turn golden brown, stirring occasionally, about 8-10 minutes.
- Stir in the grated ginger and minced garlic, and sauté for another minute until fragrant.
- Add the chopped tomatoes and cook until they soften and become mushy, about 5-7 minutes.
- In a blender, combine the soaked cashews and poppy seeds to create a smooth paste, adding a little water if necessary.
- Incorporate the cashew-poppy seed paste into the pan, cooking for 2-3 minutes to develop the flavors.
- Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.
- Add the mutton pieces to the pan, browning them on all sides for about 5-7 minutes.
- Mix in the whisked yogurt, ensuring the mutton is well-coated, and cook for another 2-3 minutes.
- Pour in the coconut milk and stir to combine. If using a pressure cooker, add 1/2 cup of water.
- Cover the pan or pressure cooker and cook for about 30-40 minutes, or until the mutton is tender. If using a pressure cooker, cook for 5-6 whistles.
- Once the mutton is cooked, add the slit green chilies, curry leaves, and garam masala. Stir well and cook for an additional 2-3 minutes.
- Garnish with freshly chopped coriander leaves before serving.
Tips
- For added heat, feel free to increase the number of green chilies or add some red chili flakes.
- You can substitute mutton with chicken for a quicker cooking time. Adjust the cooking duration accordingly.
- Serve with steamed basmati rice, naan, or Kerala parotta for a complete meal.