Mutton Korma Recipe | Mutton Kurma Recipe | Mutton Curry Recipe With Cashew Nut & Poppy seeds

I was caught with cold & sinus headache so I could  not able to post Kitchen Basics Recipe last weekend. I will try to be regular with my post in coming weekends. Now coming to today's recipe Mutton Kurma, Mutton Kurma is a mildly spiced flavorful and rich curry using Mutton-Cashew Nuts-Poppy seeds combo. After my own try with Kozhi Milagu Kuzhambu I got confident to try few Non-Veg recipes of my own. And this Mutton Korma is my own creation, keeping the vegetarian Kurma recipe in mind I tried the same with Mutton. Only thing I added extra was Yogurt. Addition of fresh yogurt/curd gives nice texture and taste to kurma. If you haven't tried Mutton curry recipe with yogurt, next time try to add couple of tbsp of yogurt and you will be surprised with the taste and texture of the curry. And along with Mutton I wanted to add some aloo/potato & peas too. But I don't have peas in hand, so added potatoes alone.

Mutton Kurma Recipe

Prep Time : 20 -25 minutes | Cook Time : 25 minutes

Recipe Category : Side Dish/Curry Recipe

Serves   4-5 

Ingredients

1. Mutton   350 gm
2. Red Chilli Powder   1/2 tsp
3. Turmeric Powder   1/4 tsp 
4. Salt   1/4 tsp

To Soak & Grind

1. Cashew Nuts   6 no.(whole cashew nuts)
2. Poppy Seeds   1 tsp
3. Coconut, shredded   2 tbsp(fresh or frozen, no need to soak)
4. For Kurma/Korma
5. Onion   1 medium(finely chopped)
6. Tomato  1 no.(chopped)
7. Potato  1 medium(diced)
8. Ginger Garlic Paste   1 tsp
9. Turmeric Powder   a generous pinch
10. Mutton Masala Powder   1 and 1/2 tsp
11. Red Chilli Powder  1/2 tsp
12. Yogurt/Curd   2 tbsp(beaten)
13. Salt   to taste
14. Cilantro    2 tbsp(finely chopped)

To Temper

1. Oil   2-3 tsp
2. Mustard seeds   1/4 tsp
3. Fennel seeds   1/4 tsp
4. Clove   3 no.
5. Cinnamon  1" stick
6. Cardamom   2 no.

Method
In a small bowl, add cashew nuts & poppy seeds and soak it with 1/4 cup water and keep aside.
Clean mutton pieces and take it in a pressure cooker or pressure pan, add 1/2 tsp chilli powder & 1/4 tsp turmeric powder,salt and 1 cup of water.

Stir well and pressure cook the mutton for 8 - 10 whistles. Allow the pressure to cools down completely.

In a kadai, heat oil and when it is hot, add the tempering ingredients one by one and fry well.
Then add onion, curry leaves and saute for 2-3 minutes in medium heat.
And then add ginger garlic paste and saute until raw smell leaves.

Now add tomato and saute for a minute and add potato pieces, turmeric powder and chilli powder and stir fry for a minute.
Then sprinkle little water and cook covered in medium heat until potatoes are soft but not mushy.

After that add cooked mutton pieces with its water and add yogurt, mutton masala powder and stir fry for 2-3 minutes.
And then add 1/2 cup water and bring it boil.
Meanwhile grind the soaked cashew, poppy seeds with coconut to a smooth paste.

Once the mutton gravy starts boiling, add the ground cashew-coconut paste, enough water, salt and cilantro and cook covered until oil floats on top.
Once done, add some more chopped cilantro, stir well and switch off the stove.
That's it...Flavorful Mutton Korma ready. Serve Hot with Dosa, Phulka, Jeera Rice, Biryani, Parotta, Idiyappam & Aappam too.
We had it with Homemade Parotta for breakfast & the left over kurma with Chicken Biryani for lunch.
Notes:
Adding Yogurt is optional, if you dont like you can skip it. If using always use fresh curd/plain yogurt.
If you don't have Mutton Masala powder, you can add Garam Masala powder instead.
Or dry roast 1" cinnamon stick, 1/2 tsp fennel seeds, 1/2 tsp poppy seeds, 3 clove, 1 Dry red chilli and grind it to a fine powder and use it in the recipe.
I used my pressure pan to cook mutton and let 8 whistles.
Adjust kurma consistency to your desired taste, but make it little thin because it tend to thicken upon cooling due to cashew & poppy seeds.