Ramadan Special Mutton Kurma

Mutton Kurma

Succulent and savoury mutton pieces in spicy, thick gravy makes for a delicious dish that everyone would take to! It can be eaten as a side for breads or rice, or used as a masala to flavour your biriyani.


¾ kg mutton
1 cup hot water
2€ cinnamon
1 tsp. Cloves
1 tsp. Cardamom pods
Salt to taste
½ cup refined vegetable oil
½ kg onions, sliced
1 cup ghee
4 tsp garlic paste
4 tsp ginger paste
1 tsp coriander powder
½ tsp turmeric powder
1 tsp chilli powder
2 tsp aniseed
¼ kg tomatoes, chopped
1 cup curd
A handful of coriander leaves
4 green chillies, slit
¼ cup cashewnuts
½ cup coconut, grated
Lime juice to taste


Cut the mutton into medium-size pieces. Trim away the excess fat and wash well.
Cook the mutton with 1 cup hot water and ingredients 3 to 6.
Cover with a deep lid containing water on top.
Reduce heat and cook at a gentle simmer till the mutton is tender and the stock is reduce to one cup.
Remove from heat and keep aside.
Heat oil in a pan and fry the sliced onions, stirring frequently. Wait till they turn a golden brown. Remove from heat and keep aside.
Heat the ghee in another pan. Fry the garlic and the ginger paste one after the other.
Grind ingredients 12 to 15 to a paste. Add this to the fried garlic ginger paste. Fry well.
Add the chopped tomatoes. Fry well until the oil separates.
Add curd, coriander leaves, green chillies, fried onion and cooked meat with the spices and the stock.
Mix well. Cover with a lid.
Reduce heat and simmer for about 10 minutes till the meat pieces are blended well with the gravy.
Grind the cashewnuts and the grated coconut into a fine paste.
Blend this paste in to the curry and mix well.
Add lime juice and salt to taste. Remove from fire.
Serve hot.