Mutton Kurma with Idiyappam

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked yogurt, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and let it marinate for at least 1 hour at room temperature, or preferably for 4-6 hours in the refrigerator for more tender meat.
2. 2

   Prepare the Birista and Kurma Paste

   • While the mutton marinates, heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the thinly sliced onions and fry for 12-15 minutes, stirring frequently, until they are uniformly golden brown and crisp. This is called 'birista'.
   • Remove the fried onions with a slotted spoon and spread them on a plate to cool and crisp up. Be careful not to burn them, as this will make the gravy bitter.
   • In a small bowl, soak the cashews and almonds in hot water for 15 minutes.
   • In a blender, combine the cooled fried onions (birista), soaked nuts (drained), and 2-3 tbsp of water. Grind to a very smooth, thick paste.
3. 3

   Cook the Mutton

   • In a pressure cooker, heat the remaining 2 tbsp of ghee over medium-high heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
   • Add the marinated mutton along with all the marinade. Sauté on high heat for 7-8 minutes, stirring continuously, until the mutton is well-seared and the moisture from the yogurt has reduced.
   • Stir in the coriander powder and cook for another minute until fragrant.
   • Add 1.5 cups of water and the remaining 0.5 tsp of salt. Stir well.
   • Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to low and cook for 20-25 minutes (or about 5-6 whistles).
   • Turn off the heat and allow the pressure to release naturally.
4. 4

   Finish the Kurma

   • Once the pressure has fully released, carefully open the cooker. Check if the mutton is fork-tender. If not, pressure cook for another 5-10 minutes.
   • Turn the heat back on to a low-medium setting. Add the prepared onion-nut paste to the mutton curry.
   • Stir gently to combine everything. Let the kurma simmer for 10-12 minutes, stirring occasionally, until the gravy thickens and you see a layer of ghee (rogan) separating at the surface.
   • Finally, stir in the garam masala and the optional kewra water. Cook for one more minute.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the kurma rest for 10 minutes before serving to allow the flavors to deepen.
   • Serve hot with naan, sheermal, roti, or steamed basmati rice.