Mangalorean Mutton Kurma
- 750gm Mutton on the bone
- 1 inch cinnamon
- 2 cardamoms
- 3 cloves
- 4 peppercorns
- 3/4th cup thick sour curds (yogurt)
- juice of 1/2 lime – optional
- salt to taste
For the masala
- 50gm or 1/2 cup copra (dried coconut)
- 1 large onion
- 1 inch ginger
- 3 cloves garlic (Indian) with skin
- 1/2 tsp poppy seeds (khus khus)
- 6 long dry red chillies with seeds removed
- 2 tsp coriander
- 1-2 medium size green chillies (adjust according to taste)
- 1 large onion finely sliced
- 1 tbsp olive oil or ghee as required
1. Cut the mutton into medium size pieces, wash and drain on a colander. Pat the pieces dry and marinate it with curds & salt & keep aside for at least 30mins.
2. Dry roast the ingredients for the garam masala and powder them. Set aside. If you are using freshly grated coconut, dry roast it till golden brown on a hot tawa and grind it to a fine paste along with the rest of the ingredients mentioned in ‘For the masala’ section using a little water. Reserve the masala water from the mixie.
3. In a pressure cooker heat some oil or ghee & fry the sliced onion till golden brown and add the ground masala and fry for a few minutes. Add the marinated meat pieces and fry for a few minutes till all the pieces are well coated with the masala. Add the masala water, adjust salt to taste (remember that the marination had salt in it – so go easy on the salt), add lime juice to adjust sourness (just in case the curds used for marination wasn’t sour enough). Add the powdered garam masala, mix and cover the lid of the pressure cooker and cook on full flame till the first whistle goes off. Reduce to sim & continue to cook for another 10-12 minutes (cooking time may vary depending on the tenderness of meat used – please use your judgement here.) Turn off the flame and allow the cooker to cool down and the weight to loosen on its own.
4. Open, stir and serve hot with chapathis or rice.
1. This recipe calls for copra (dried flesh of the coconut), however if you do not have it, you can use dessicated coconut or fresh coconut that has been dry roasted on a tawa.
2. Using sour curds for marination usually gives the best results, however you can add some lime if you are using fresh curds that is not so sour.