Mutton Curry Kurma Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat oil in a pressure cooker and add cinnamon, cloves, cardamom, and bay leaf. Saut��� for a minute.
• STEP 3.Add chopped onions and cook until they turn golden brown.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Add the marinated mutton pieces and cook for a few minutes.
• STEP 6.Add water, cover the pressure cooker, and cook for about 5-6 whistles or until the mutton is tender.
• STEP 7.Open the pressure cooker and cook on low heat until the gravy thickens.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Marinating the mutton for a longer time enhances the flavor and makes it tender.
• You can adjust the spice level according to your taste.
• Cooking the mutton in a pressure cooker helps to tenderize it quickly.

Storage and Serving

• Mutton Curry Kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve it with steamed rice or roti for a complete meal.
• You can garnish it with fried onions for added flavor and texture.