Malabari Mutton Kurma

1. 1
   prep · ~7 min

   Prepare the coconut paste.

   1.Heat a small pan over low heat.

   2.Add grated fresh coconut and fennel seeds.

   3.Roast until the coconut turns light golden and smells nutty, 3 to 4 minutes.

   4.Cool slightly, then grind with cashews and 0.5 cup water to a smooth paste.

   TIPKeep the heat low while roasting the coconut so it browns evenly without burning.
2. 2
   pressure cook · ~30 min

   Cook the mutton until tender.

   1.Add mutton, 1 cup water, turmeric powder, 0.25 tsp salt, and black pepper to a pressure cooker.

   2.Mix well and close the lid.

   3.Pressure cook on medium heat for 20 to 25 minutes until the meat is tender.

   4.Let the pressure drop naturally before opening.

   TIPBone-in pieces give the kurma a deeper flavor and help the gravy taste richer.
3. 3
   saute · ~9 min

   Cook the whole spices and onions.

   1.Heat coconut oil in a wide pan over medium heat.

   2.Add cinnamon, green cardamom, cloves, bay leaf, and curry leaves.

   3.Cook for 20 to 30 seconds until fragrant.

   4.Add sliced onions and cook until soft and lightly golden, 6 to 8 minutes.
4. 4
   saute · ~7 min

   Build the masala base.

   1.Add ginger, garlic, and green chili to the onions.

   2.Cook for 1 minute until the raw smell fades.

   3.Add chopped tomato, coriander powder, red chili powder, and the remaining 0.25 tsp salt.

   4.Cook until the tomatoes soften and the masala looks thick, 5 to 6 minutes.

   TIPCook the tomatoes fully here so the final gravy tastes rounded and not sharp.
5. 5
   simmer · ~5 min

   Combine the mutton and coconut paste.

   1.Add the cooked mutton with its cooking liquid to the pan.

   2.Stir in the coconut-cashew paste.

   3.Add the remaining 0.5 cup water and mix until smooth.

   4.Bring the kurma to a gentle simmer.
6. 6
   simmer · ~12 min

   Simmer the kurma until thick and fragrant.

   Cover loosely and simmer on low heat for 10 to 12 minutes, stirring now and then, until the gravy thickens and coats the mutton nicely.

   TIPIf the gravy gets too thick, loosen it with a few spoonfuls of hot water.
7. 7
   garnish

   Garnish with cilantro.

8. 8
   serve

   Serve the kurma hot.

   Serve with appam, parotta, neer dosa, or plain rice.

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