Mutton cooked in thick coconut gravy, which looks little thicker than stew. This is slightly different from the usual preparation. Green chillies are substituted instead of red chilli and dhania powder, which gives this korma, a pale yellowish look. Moreover sauteing with a couple of fresh mint leaves gives good aroma and adds a slight tinge of mughlai flavour.
(Mutton Khorma/ Mutton Kurma / Kari Korma / Kari Kurma)
| Ingredients-1 | |
|---|---|
| 1 lb | Mutton |
| 2 nos | Onion (diced) |
| 1 no | Tomato (diced) |
| 2 nos | Cloves |
| 2 nos | Cinnamon stick (small) |
| 2 nos | Cardamon |
| 1 no | Java peppercorn |
| 1 no | Bay leaf |
| 1 tsp | Fennel seeds |
| 1 no | Star anise |
| 5 nos | Curry leaves |
| 3 stks | Coriander leaves |
| 1 tsp | Salt (or to taste) |
| 3 tsp | Oil |
| 2 tsp | Ghee |
| 1 cup | Water |
| Ingredients-2 | |
|---|---|
| 3 nos | Green chilli |
| 3 nos | Garlic |
| ½ inch | Ginger |
| Ingredients-3 | |
|---|---|
| 6 nos | Cashew nuts |
| 1 cup | Fresh grated coconut |
| 1 tsp | Poppy seeds |
| ¼ cup | Water |
| Ingredients-4 | |
|---|---|
| 1 pinch | Turmeric powder |
Wash and cut mutton (goat meat) into desired bite size and keep aside. Grind 3 green chillies along with ginger and garlic to make a thick paste. Grind coconut, cashews and poppy seeds with little water to make a thick paste and keep aside too. Heat oil and ghee in a pressure pan and fry all the dry masalas… bay leaves, cinnamon, cloves, cardamon, star anise, jawa peppercorn (optional) and fennel seeds. Toast them for a while then add the ground green chilli, ginger garlic paste and fry until the raw smell goes away, this is when the green color of the masala turns light brown. Now add the chopped onions and and fry until translucent. Mint leaves can be added this stage, along with mutton pieces, chopped tomatoes and a pinch of turmeric.(optional). Brown the meat, add a cup of water, salt and pressure cook for up to 3 whistles.
When the steam settles remove the lid and add the coconut paste and bring to a boil and simmer for couple of minutes. Garnish with fresh curry and coriander leaves. Serve with plain rice and fish fry, which I personally prefer, or make your own combo with side dish of your choice.
Notes
Normally for 1/2 kg, add 3 long green chillies, adjust according to your spice level. In case if it becomes too spicy, tomatoes are there for rescue.
Turmeric powder is optioanl, if avoided the kurma looks pale white in colour.
22 Comments
Hi,
Quick question. Initially you mention 3 green chillies.. then in the end you say you add 6 chillies… this recipe is for 1 kg of meat right?
Hello Febin, Its 1 pound which is roughly 1/2 kg mutton and I have mentioned only 3 chilies. It depends on the size & heat level of chilies. You can add more if you prefer it spicy. Thanks!
I made this today. It turned out great! Me and my wife enjoyed it. thanks for the recipe mullai.
Mr. Senthil, Thanks so much for checking out my site and glad it turned out great. So nice of you to cook for your wife, really appreciate your effort!
Hi Mullai,
Great Recipes!!! Just a clarification is the Java Pepper the same as Marathi Moggu or is it Pippali or something different altogether?
The picture above appears to be Marathi Moggu whereas the Java Pepper on the internet shows pippali.
Can we prepare the aatu kal paya in same style, my hubby wants the paya in green colour or else any substitute fr that
Please reply mam
Geetha, you can do that but it will very bland if you just use green chili, add little red chili powder to adjust the taste. Thanks.
its, really yummy n tasty like what i imagined. thank u so much,Mullai. i went thru the instructions and made it. as suggested, with fried fish, believe me it was awesome. i loved it. going to visit your receipies again and again.
Mullai, I found in Manoo’s Soya meat curry how to prepare soy chunks, I will try this receipe with the same amount of soy chunks (1lb) Looking forward for the result 🙂
Anja,
Soak the chunks in hot water for 20 minutes. When they become soft, squeeze out the water and add them at the final stage. Do not pressure cook.
Dear Mullai, I want to try this dish with soy chunks instead mutton. Can u please tell me how much soy chunks I need and how to prepare, think I have to soak them in water for a while.
Wish you a very happy pongal Mullai!
Hi Mullai I have cooked this mutton korma three times and the last time I made it I added ground cashewnut with coconut milk which came out fine as well. Excellent recipe – had it with parathas, rice and rice vermecelli (the closest I found to idiappam). Thank you for posting the recipe. Mona
hello mullai, I tried this recipe.it is a very good combination with sapathi and idly.it was very tasty. i added 1tsp of coriander powder too. thanks a lot
I’m a vegetarian what vegetable can I substitute mutton with?
Potato goes well, my preference would be brinjal. Try soy chunks, dried green peas makes a wonderful combination. Check this recipe with dried green peas
http://www.spiceindiaonline.com/pachai_pattani_kurma
Try paneer cubes instead of mutton.
Hi,
I tried this but it came out really bland. I used coconut milk instead of fresh coconut, when i blended it with the poppy seeds etc it was more liquidish than thick, used almonds instead of cashew. It took 5 whistles and still the mutton had not cooked well. Was very watery. Had to keep it on the stove for 10 mins more with lid off, before i felt the mutton was decently cooked. Where did I go wrong?
I tried this and it was very good.Felt like having dinner in Muniyandi vilas!! Tried with kothu parotta,fried rice,chapathi and plain rice.Goes with every dish.Instead of cashews,I tried with almonds(light on fat and is good for high cholesterol persons).It was really tasty! DGP
Thank you for sharing such wonderful recipes with us.
I tried this recepie and it was really excellent.
Thanks a lot…
Mullai can you post recepie for Chicken Kozhambu (traditional chettinadu or any chicken kuzhambu)
Krithiga
Hi Mullai,
Can you please give the quantity for “1 cup” , is it 200ml cup ??
Hello there,
1 cup = 240 ml
1 cup = 16 tablespoon