Malabar Mutton Kurma

Ingredients

• Mutton (500 grams, cut into pieces)
• Onion (2 large, finely chopped)
• Tomato (1 large, chopped)
• Ginger (1-inch piece, grated)
• Garlic (4 cloves, minced)
• Green chilies (2, slit)
• Curry leaves (10-12 leaves, fresh)
• Fresh coriander leaves (1/4 cup, chopped (for garnish))
• Oil (3 tablespoons (coconut oil recommended))
• Salt (to taste)
• Garam masala (1 teaspoon)
• Coriander powder (2 teaspoons)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Poppy seeds (2 tablespoons, soaked in water)
• Cashews (2 tablespoons, soaked in water)
• Yogurt (1/2 cup, whisked)
• Coconut milk (1 cup)

Instructions

1. Heat the oil in a large pan or pressure cooker over medium heat.
2. Add the chopped onions and sauté until they turn golden brown, stirring occasionally, about 8-10 minutes.
3. Stir in the grated ginger and minced garlic, and sauté for another minute until fragrant.
4. Add the chopped tomatoes and cook until they soften and become mushy, about 5-7 minutes.
5. In a blender, combine the soaked cashews and poppy seeds to create a smooth paste, adding a little water if necessary.
6. Incorporate the cashew-poppy seed paste into the pan, cooking for 2-3 minutes to develop the flavors.
7. Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.
8. Add the mutton pieces to the pan, browning them on all sides for about 5-7 minutes.
9. Mix in the whisked yogurt, ensuring the mutton is well-coated, and cook for another 2-3 minutes.
10. Pour in the coconut milk and stir to combine. If using a pressure cooker, add 1/2 cup of water.
11. 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.
12. 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.
13. Garnish with freshly chopped coriander leaves before serving.