Chettinad cuisine is famous for their use of a variety of spices, the dishes are hot and pungent with fresh ground masalas, this chettinad style mutton kurma is also prepared with a variety of spices, this kurma goes awesome as side dish with rice also with idlies, dosais, rotis...We had this fingerlicking mutton kurma simply with fried papads for our weekend lunch and just enjoyed it. Try this super tempting kurma at home either with chicken or with mushrooms for vegetarian version,am damn sure everyone at home will definitely love this flavourful and delicious kurma for their sunday lunch..
1/2kg Mutton (chopped as medium pieces)
1cup Yogurt
1tbsp Coriander powder
1/4tsp Turmeric powder
Salt
Marinate the mutton pieces with yogurt,turmeric powder and coriander powder with enough salt atleast for 6hours or overnite..Pressure cook the marinated mutton pieces with the marination upto 3hisses..keep aside
2nos Whole spices (bayleaves, cinnamon sticks, cloves, cardamom)
2nos Onions (chopped)
2nos Tomatoes (chopped finely)
1tsp Ginger paste
1tsp Garlic paste
Mint leaves (chopped)
Salt
Oil
To Grind:
5nos Dry red chillies
1tsp Cumin seeds
1tsp Fennel seeds
1tsp Peppercorns
1tbsp Poppyseeds
10nos Shallots
1/4cup Grated coconut
5nos Curry leaves
Grind all the ingredients from the list to grind as fine thick paste and keep aside...heat the oil and fry the whole spices until they turns brown, add immediately the chopped onions, chopped tomatoes, ginger-garlic paste and saute everything until the raw smell goes away..
Add now the cooked mutton pieces to the veggies,cook everything for 5minutes, now add the grounded paste and cook everything in simmer until the oil gets separates, add enough water and cook everything until the mutton pieces get well cooked,finally add the mint leaves and put off the stove...serve hot..
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