Mutton Kurma
A rich, gently spiced mutton curry with tender meat simmered in an onion, yogurt, and coconut-based gravy. This comforting Indian kurma has warm whole spices and a smooth, flavorful sauce that pairs well with roti, naan, or rice.
For 4 servings
- prep · ~10 min
Prepare the kurma base.
1.Slice the onions thinly and chop the tomatoes.2.Whisk the yogurt until smooth.3.Keep the mutton, whole spices, spice powders, grated coconut, and cashews ready. - mix · ~3 min
Blend the coconut mixture.
Grind the grated coconut and cashews with a little water from the measured water to make a smooth paste. Set it aside.
- saute · ~10 min
Cook the whole spices and onions.
1.Heat oil and ghee in a pressure cooker over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, and fennel seeds.3.When fragrant, add the sliced onions and cook until golden brown.TIPKeep the heat medium so the whole spices release flavor without burning. - saute · ~7 min
Build the masala.
1.Add ginger-garlic paste and green chili, then cook until the raw smell fades.2.Add chopped tomato and cook until soft and pulpy.3.Add coriander powder, red chili powder, turmeric powder, garam masala, and salt.4.Mix well and cook for 1 minute. - saute · ~7 min
Add the mutton and yogurt.
Add the mutton pieces and stir well to coat them in the masala. Cook for 5 minutes, then lower the heat and stir in the whisked yogurt gradually so it blends smoothly.
TIPLower the heat before adding yogurt to keep it from splitting. - pressure cook · ~25 min
Pressure cook the mutton.
Add the coconut-cashew paste and the remaining water. Mix well, close the cooker, and pressure cook until the mutton is tender, about 20 to 25 minutes after full pressure is reached.
- simmer · ~10 min
Simmer the kurma to finish.
Let the pressure drop naturally, then open the cooker and simmer the kurma uncovered for 8 to 10 minutes until the gravy thickens slightly and the oil begins to show at the edges.
- garnish
Garnish with coriander leaves.
- serve
Serve the mutton kurma hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions evenly to a deep golden stage; this gives the kurma its body and balanced sweetness.
- 2Add the whisked yogurt on low heat, a little at a time, so the gravy stays smooth and does not curdle.
- 3Blend the coconut and cashews very smooth, or the final gravy can taste grainy instead of velvety.
- 4Use bone-in mutton pieces for a fuller, richer gravy as the bones add flavor during pressure cooking.
- 5After pressure cooking, simmer uncovered until oil peeks around the edges; that is the cue the masala is properly cooked.
- 6If the mutton is still firm after opening the cooker, add a splash of hot water and cook a little longer before reducing the gravy.
- 7This kurma tastes even better after resting for a few hours, as the spices settle and the meat absorbs the sauce.
Adapt it for your goals.
Low-oil
Reduce the oil and skip the extra ghee for a lighter kurma; keep the onion browning slow so you still build flavor.
spicierSpicier
Add extra green chili or a little more red chili powder if you want the rich gravy to have a sharper heat.
stovetopStovetop
Make it in a heavy pot instead of a pressure cooker; simmer gently for longer until the mutton becomes tender.
chickenChicken
Swap mutton for chicken for a faster-cooking kurma with the same onion-yogurt-coconut gravy profile.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton and yogurt make this a satisfying dish with substantial protein that helps keep the meal filling.
Contains Beneficial Spices
Ginger, garlic, fennel, coriander, turmeric, cloves, and cinnamon add aromatic depth along with plant compounds from whole spices.
Naturally Nourishing Fats
Coconut, cashews, and ghee contribute richness and help carry the flavor of the spices through the gravy.
Frequently asked questions
This usually happens if yogurt is added over high heat or all at once. Lower the heat and stir in well-whisked yogurt gradually.
