How do I know when the mutton is cooked properly?

The pieces should be tender enough to pierce easily with a fork, but not falling apart, and the gravy should coat them well.

Can I make mutton kurma ahead of time?

Yes. It often tastes better after a few hours or the next day because the meat absorbs the masala and the gravy deepens in flavor.

Can I freeze this kurma?

Yes, cool it fully and freeze in an airtight container. Thaw gently and reheat on low heat so the yogurt-coconut gravy stays smooth.

What should I do if the gravy is too thick?

Add a little hot water while simmering and adjust the salt if needed. The gravy should be rich and pourable, not pasty.

What can I serve with mutton kurma?

It pairs especially well with naan, roti, parotta, jeera rice, or plain steamed rice that can soak up the rich gravy.

Home / Recipes / indian / Mutton Kurma

indianMediumnon vegetariangluten free

Mutton Kurma

RATING

4.6/5(98)

TASTE SCORE

9/10

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.

PREP

20m

COOK

55m

SERVES

1 KATORI

574 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions evenly to a deep golden stage; this gives the kurma its body and balanced sweetness.
2
Add the whisked yogurt on low heat, a little at a time, so the gravy stays smooth and does not curdle.
3
Blend the coconut and cashews very smooth, or the final gravy can taste grainy instead of velvety.
4
Use bone-in mutton pieces for a fuller, richer gravy as the bones add flavor during pressure cooking.
5
After pressure cooking, simmer uncovered until oil peeks around the edges; that is the cue the masala is properly cooked.
6
If the mutton is still firm after opening the cooker, add a splash of hot water and cook a little longer before reducing the gravy.
7
This kurma tastes even better after resting for a few hours, as the spices settle and the meat absorbs the sauce.