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Tender mutton pieces simmered in a rich, creamy white gravy made from coconut, cashews, and aromatic spices. This classic Kerala dish is mildly spiced and pairs perfectly with appam, parotta, or ghee rice.
For 4 servings
Pressure Cook the Mutton
Prepare the Coconut-Cashew Paste
Build the Gravy Base
Tender mutton pieces simmered in a rich, creamy white gravy made from coconut, cashews, and aromatic spices. This classic Kerala dish is mildly spiced and pairs perfectly with appam, parotta, or ghee rice.
This kerala recipe takes 75 minutes to prepare and yields 4 servings. At 413.65 calories per serving with 36.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer the Kurma
Garnish and Serve
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Make it vegetarian by using 3-4 cups of mixed vegetables like potatoes, carrots, green beans, and peas. Skip the pressure cooking step and add the vegetables after sautéing the tomatoes, cooking them until tender before adding the coconut paste.
For an even creamier texture, stir in 1/4 cup of thick coconut milk (first press) at the very end, after turning off the heat.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides heme iron from mutton, a form that is easily absorbed by the body, helping to prevent iron-deficiency anemia and boost energy levels.
Coconut and cashew nuts contribute healthy fats, including Medium-Chain Triglycerides (MCTs) and monounsaturated fats, which can support brain health and provide sustained energy.
The blend of spices like turmeric, cinnamon, cloves, and fennel seeds contains powerful antioxidants and compounds with anti-inflammatory properties, which can help combat oxidative stress.
One serving of Malabari Mutton Kurma contains approximately 480-550 calories, depending on the fat content of the mutton and the amount of oil used.
It can be part of a balanced diet. It's a good source of protein and iron from mutton. However, it is also high in calories and saturated fats from coconut and mutton, so it should be consumed in moderation.
Yes, you can. Cook the mutton in a heavy-bottomed pot with a lid. It will take significantly longer, about 1 to 1.5 hours, for the mutton to become tender. Ensure you add enough water to prevent it from drying out.
If you don't have poppy seeds, you can simply omit them and increase the number of cashew nuts to 15-16. Alternatively, you can use 1 tablespoon of blanched almonds.
The gravy likely split because it was boiled at too high a temperature after the coconut paste was added. Coconut-based gravies are delicate and should only be simmered gently on low heat.
Yes, this kurma freezes well. Cool it completely, transfer it to an airtight, freezer-safe container, and it can be stored for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
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