Mutton Kurma - Hotel Style

Step 1: Sauté Onions and Whole Spices

Heat 2 tablespoons of oil in a pressure cooker. Add 1 sliced onion and sauté until it turns translucent. Then add the whole spices: 1-inch cinnamon stick, 3-4 cloves, 1 black cardamom, 2-3 green cardamoms, 1 bay leaf, and a small piece of stone flower. Sauté for about 1 minute until fragrant.

Step 2: Add Fennel Seeds, Curry Leaves, and Green Chillies

Add 1 teaspoon of fennel seeds and sauté until they crackle. Then add 1 sprig of curry leaves and 2 slit green chillies. Sauté briefly.

Step 3: Cook Mutton with Ghee

Add 1/2 kg mutton pieces to the cooker. Mix well and sauté until the mutton changes color. Then add 1 tablespoon of ghee and continue to sauté the mutton for a few more minutes, ensuring it's well browned.

Step 4: Add Dry Spices

Add the dry spice powders: 1/2 teaspoon turmeric powder, 1 tablespoon red chilli powder, 1 tablespoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon roasted cumin powder, and salt to taste. Mix thoroughly until the mutton pieces are evenly coated with the spices.

Step 5: Add Water and Prepare First Paste

Add enough water to just cover the mutton pieces in the cooker. Mix well and bring the mixture to a boil. While the mutton is boiling, prepare the first grinding paste: In a blender, combine 1 inch ginger, 7 garlic cloves, 3 chopped tomatoes, and 2 tablespoons cashews. Blend to a smooth paste.

Step 6: Incorporate First Paste

Add the blended tomato-ginger-garlic-cashew paste to the pressure cooker with the mutton. Mix everything well.

Step 7: Prepare Second Paste

Prepare the second grinding paste: In the same blender, add 1 tablespoon poppy seeds, 2 tablespoons chopped coconut, and 3 dry red chillies (Kashmiri red chillies are recommended for color). Blend to a coarse mixture. Then, add 3 tablespoons of curd to this mixture and blend again until it forms a smooth paste.

Step 8: Add Second Paste and Adjust Consistency

Add the blended poppy seed-coconut-chilli-curd paste to the pressure cooker. Mix well. Check for salt and add more if needed. Add additional water to achieve your desired gravy consistency (thicker for chapati, thinner for idiyappam).

Step 9: Pressure Cook Mutton

Close the pressure cooker lid. Cook for 7 whistles on medium heat until the mutton is tender. If using chicken, cook for 3 whistles. Allow the pressure to release naturally before opening the cooker.

Step 10: Garnish and Serve

Once the pressure is released, open the cooker. Garnish the Mutton Kurma with fresh coriander leaves. Serve hot with rice, idli, dosa, chapati, poori, naan, parotta, or idiyappam.

• Marinating mutton is optional but can enhance flavor.

• Adjust spice levels according to preference, especially for children.

• For a restaurant-style taste, roast mutton in ghee.

• Adjust water for desired gravy consistency (thicker for chapati, thinner for idiyappam).

• Can be made with chicken (cook for 3 whistles instead of 7).

• Can add potatoes, paneer, or cauliflower for a vegetarian version (using the same gravy base).