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Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)

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Ingredients

Adjust Servings:
600 g Mutton/Lamp (Preferably with bone)
2 table spoon Oil
1 inch piece Cinnamon Stick
2 to 3 Cardamom
2 to 3 Cloves
1 Bay Leaves
2 tea spoon Ginger Garlic Paste
3 to 4 (or as per taste) Green chili
2 medium Onion
1 medium Tomato
1 1/2 tea spoon Coriander powder
1/4 tea spoon Turmeric Powder
1/2 tea spoon Pepper Powder
8 to 10 Cashew Nuts
3/4 cup Coconut Milk
Salt taste
Coriander leaves - to garnish

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Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)

Features:
  • Gluten Free
Cuisine:

Ingredients

Directions

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Health Tips :-

  • Mutton/ Lamb are excellent source of Iron, which prevent Anemia.
  • They are rich in Zinc, which helps to improve our Immunity.
  • Rich in Omega-3 Fatty acid.
  • They are power house of Protein.
  • Try to avoid the fats and consume in moderation.

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Steps

1
Done
  1. Clean the mutton and keep aside.
  2. Soak the cashew nuts in hot water at least for an hour.
  3. Heat oil in a pressure cooker or a thick bottom pan and add whole spices – cinnamon, cardamom, cloves and bay leaves.
  4. When the spices changes its color slightly (don’t burn it), add ginger garlic paste and chopped green chili and saute for a minute or so, until it just change raw smell.
  5. Add in chopped onion and saute well until translucent.
  6. Now add in chopped tomato and salt to taste.
  7. When tomato become soft add coriander,turmeric powder,black pepper powder and  saute well for a minute.
  8. Now add cleaned mutton and mix well. If you are using pressure cooker, you don’t need to add any water. From mutotn and onion you will get enough liquid to cook the mutton, close the lid and cook until you get 8 to 10 whistle or time may vary as per the meat you used.  or if you are using normal pot, add enough water to cook the mutton.
  9. By the time grind the soaked cashew with coconut milk until smooth and keep aside.
  10. When the mutton cooked completely, add in cashew coconut milk paste to it and boil for 4 to 6 minutes. At this time adjust the salt and pepper if needed.
  11. Switch off the flame and add chopped coriander leaves.
2
Done

Tips & Tricks :-

  • You can use mutton or lamb, cooking time may vary as per the meat you used.
  • Chicken can also be used instead of mutton/lamb.
  • Curry will thicken as it sits, so you can add bit more water if you prefer before serving.

Nadishaf

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