Sunday special mutton kurma. One of my favorites and weakness is this recipe. This dish is prepared almost every Sunday for breakfast at home Amma prepares it so good. Everyone enjoys the morning breakfast time at mom’s house. Even now, when I visit, I ask my sister in law to prepare this for me as she has nailed the recipe of Amma.
I am so addicted to this that I still try to keep this routine in my family, even though I get good mutton occasionally.
It’s a simple recipe with not much masalas in it that keeps you light even after a heavy breakfast.
It was Appa’s duty to get mutton, and he would be the first person to buy them when the stalls open. Those were the days in Kalpakkam where I grew up. Memories to cherish. It would become a long story that I would like you all to try and enjoy the recipe...
Preparation Time:10 mins |Cooking Time:25 mins |Serves: 4
Ingredients:
Mutton -2 lb / 1/2 kg
Onions - 1 cup
Tomato - 1 cup
Ginger garlic - 1 tbsp
Turmeric - 1/2 tsp
Salt as needed
Oil
To grind:
Coconut - 1 cup
Green chili - 10 to 12
Poppyseeds - 1 tsp
Cashews - 5 to 6
Fennel - 1/2 tsp
For tempering:
Cinnamon - 1/2 inch
Cloves - 4 to 5
Fennel - 1/2 tsp
Cilantro
Curry leaves
Method:
- Saute mutton with turmeric for 2 mins.
- Add ginger-garlic paste, onions, tomatoes.
- Add 2 cups of water. Add a piece of coconut shell(optional). Pressure cook as needed ( 5 to 6)
- Grind coconut with poppy seeds, fennel, green chili, cashews to a smooth paste.
- Add to the cooked mutton.
- Add salt and bring it to boil. Let it boil for 2 mins.
- Temper with fennel, cinnamon, cloves, curry leaves, and coriander.
- Mix and serve hot. Goes well with idli/dosa.....
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