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Tender pieces of mutton slow-cooked in a luxurious, creamy gravy made from yogurt, cashews, and aromatic spices. This Mughlai classic is rich, flavorful, and perfect for special occasions.
For 4 servings
Marinate the Mutton
Prepare the Birista and Kurma Paste
Tender pieces of mutton slow-cooked in a luxurious, creamy gravy made from yogurt, cashews, and aromatic spices. This Mughlai classic is rich, flavorful, and perfect for special occasions.
This mughlai recipe takes 90 minutes to prepare and yields 4 servings. At 418.66 calories per serving with 38.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Mutton
Finish the Kurma
Garnish and Serve
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 10-12 minutes (2-3 whistles).
Use a mix of vegetables like carrots, peas, beans, potatoes, and cauliflower. Sauté the vegetables and cook them directly in the gravy without pressure cooking until tender.
Add 1-2 slit green chilies along with the whole spices for an extra kick of heat.
Stir in 2-3 tablespoons of fresh cream at the end of cooking for an even richer and creamier texture.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The almonds and cashews in the gravy contribute monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving of Mutton Kurma (approximately 1.5 cups or 380g) contains around 580-620 calories, primarily from the mutton, ghee, and nuts.
Mutton Kurma is a rich and indulgent dish. While mutton is a great source of protein, iron, and B vitamins, the dish is high in saturated fats and calories due to the use of ghee and nuts. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
Yes, you can. After searing the mutton, add the water, cover the pot with a tight-fitting lid, and let it simmer on low heat for about 75-90 minutes, or until the mutton is completely tender. You may need to add more hot water if the gravy becomes too thick.
If the gravy is too thin after adding the paste, simply simmer it uncovered for a longer duration (15-20 minutes) on low heat. This will allow the excess water to evaporate and the gravy to thicken to the desired consistency.
You can store leftover Mutton Kurma in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
