Mutton white kurma - a creamy flavourful mutton curry with freshly grounded masala and coconut milk.

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 Mutton White Kurma



Personally, I like this white kurma (curry) so much since it’s doesn’t feel like having masala but it tastes yummmm…. Everyone at my home prefers to have dis dish on weekends.. since we adding freshly grounded masala it’s tastes soo good nd the coconut milk flavour enhances the taste of the dish……
Mutton white kurma (curry)is very creamy since we are adding coconut milk, cashews and Almonds… To adjust the taste we are adding green chilli.. Depending on the spice level of your family, adjust the green chilli quantity….. i want it little creamy so i have added only two..Unlike vegetable white kurma(curry), here we dry roast the spices and grounded the masala and finally adding coconut milk  for rich flavour..
It is one of the easy recipe that I always prefer to cook especially on lazy weekends . This recipe doesn’t need tomatoes so it’s opt to cook wen tomato price are in hike( personally i used to do)..


This is more like weekend ritual back home.. where we make some kind of kurma kuzhambu with varautha kari or chicken or meen varuval….In this mutton kurma (curry),which there is no chilli dhania powder and its cooked only with green chillies which makes it look pale white in color.


Ingredients:

Mutton- 1/2  kg

Onion- 2

Shallots- 1 handful 

Ginger garlic paste- 2 tbsp 

Curd - 1 cup

Rice - 1/4 cup

Pepper corns- 2 tsp

Jeera - 1 tsp

Fennel seeds- 1 tbsp 

Cinnamon sticks- 1 inch 

Cardamom- 3

Clove - 3

Almond- 10

Cashew- 10

Coconut milk- 1 cup

Green chilli- 3

Curry leaves 

Ghee- 2 tbsp 

Oil - 3 tbsp 


For the masala paste:


Dry roast:

Rice 

Pepper corns 

Jeera 

Fennel seeds 

Transfer to a blender 

Along with this, add

Almond 

Cashew 

Green chilli- 2, add water and make a fine paste.


Mutton Margination:

Mutton 

Ginger garlic paste- 1 tbsp 

Curd - 1/2 cup 



Preparation:

1. In a pressure cooker, add ghee ,oil Den add cinnamon stick, cardamom and clove 

2. When it splutters, add onion, ginger garlic paste and saute till it leaves oil

3. Now add green chilli and curry leaves 

4. Add the marinated mutton into it and mix well

5. Add 1/2 cup of curd and saute well till it combines.

6. Now add the masala paste and mix well.

7. Stir often because the masala may stick at the bottom..

8. Add salt and water and pressure cook for 4 whistles.

9. Wen the pressure releases, check whether the mutton gets cooked well or not .. if not pressure cook for 2 more whistles……..

10. Now add coconut milk nd just give one boil.

11. Finally add some curry leaves for the flavour…. 

12. Serve hot with rice, paratha, ghee rice, idiyappam, Dosa……



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