Mutton Kuruma

This recipe is based on white kuruma. Given that it is Non vegetarian, I prefer to add turmeric powder (both at the time of washing and while cooking). Perhaps called as an yellow kuruma 😛

Spiciness comes from green chilli and hence to be added according to taste preference.

Preparation:

• Mutton - 200g approx
• For the coconut paste : 
• Shredded coconut (1/4 - 1/2 cup) + 1 tsp fennel seeds + 1 green chilli + few curry leaves + 1/4 tsp poppy seeds. 
• For richer/creamier version, can add cashew and almonds too. 
• In a pressure cooker, add 5 tsp oil -> add whole garam spices (2 Bay leaves, 1 small piece cinnamon, 1 clove, 1 cardamom and 1 star anise) and 1 medium sized onion once the oil is hot -> cook till it is slightly brown.
• Add 1 tsp ginger garlic paste and cook till oil separates/ raw smell is out
• Add in 1/4 tsp turmeric powder, 2 slit green chilli, few curry leaves and 1 tsp of curd -> cook for 2 - 3mins.
• Add in the ground coconut paste, adjust salt and water at this stage
• Pressure cook the curry till the mutton is cooked. (Number of whistles varies with mutton and with cooking temperature)

Happiee Cooking !! 😊