#Kongu Nadu Mutton Khurma (Mutton/Lamb Curry)

I love goat meat or lamb meat. This particular curry recipe is the traditional curry made in my home town almost in all houses and made it as a Sunday brunch. We used to have it with hot rice or with Idli ( South Indian steamed rice cake) or with any Indian flat breads. I learned this recipe from my grandpa in his style. Hope you will also like it. Lets go.....😊😊

Serves :- 5-6 people
Preparation time :- 30 mins
Cooking time :- 30 mins
Measurements :- in grams and in spoons

*tbsp - Tablespoon
*tsp   - Teaspoon

Ingredients 
Dry Roast and Grind

1. Cloves  - 3 nos
2. Cardamom     - 3 nos
3. Poppy seeds(*)   - ¼ tbsp
4. Coriander seeds  - 2 tbsp
5. Cumin seeds - 1 tspds   
6. Fennel seeds(*)    - ½ tbsp
7. Pepper seeds    - 1 tbsp
8. Grated coconut(*)     - 2 tbsp
9. Red chillies   - 3 nos
10. Shallots(Small onion)- 120 gm / ½ cup
11. Tomato     - 1 small size
12. Ginger chopped  -  1 tbsp
13. Garlic chopped   -  1 tbsp

For Curry

1. Mutton/Lamb/beef    - 500 gram
2. Onion    - 2 medium sized
3. Tomato  - 1 Medium sized
4. Curry leaves(*)    - few
5. Mustard seeds    - 1 tsp
6. Bay leaf    - 2 nos
7. Cinnamon stick   - 2 small pieces
8. Garam masala powder(*) -  ½ tbsp
9. Turmeric powder    - ½ tsp
10. Sesame oil    -  ¼  cup
11. Salt     - as per taste
12. Lemon juice   - ½ tbsp

Method

1. Wash the mutton well and add turmeric powder, garam masala powder, salt and lemon juice. Mix well and marinate it for 2 hours. Over night marinating is much better.
2. In a pan add the ingredient from:-1 to 9 which are specified in the dry roast and grind section. Dry roast all these items until nice aroma is released. Grind these items into a fine coarse powder. Then in the same pan add 2 tbsp of Oil and heat it up. Add shallots, garlic, ginger and tomato. Saute well until all cooked. Add these mixture with the coarse powder and grind it into fine smooth paste. 
3. In a pressure cooker add the sesame oil. Heat it up then add mustard seeds, cinnamon, bay leaf and onion. Saute well.
4. Next add the tomatoes and curry leaves. Saute for a minute. Then add the marinated mutton / Lamb. Saute for 2 minutes.
5. Then add the grind paste into it. Mix it well and add 2 cups of water and salt as per taste.
6. Allow it to boil and close the lid. Cook it in medium- high flame for about 15-20 minutes or until the meat is tender. 
7. Open the cooker, check for salt and adjust it. Sprinkle some fresh coriander leaves and serve hot.

Tips

1. The ingredients marked (*) are available only in Indian stores, if you are not living in India.
2. The color of the curry may vary than in the picture given depending on the spice amount you use.  
3. The same recipe can be done with Chicken or Beef. 
4. Chillies can be avoided if you do not like it.
5. If you do not have a Pressure cooker then you can cook it with the normal cooking pot. The cooking time might be around 1 hour or more. You should check with the meat whether it is cooked or not. 
6. If you do not have Mixer then you can also use hand blender for making smooth paste. 

Enjoy your meal with hot rice or idli or roti or Paratha!!!!!😃😃


For any doubts and questions post it in the comment section below.