Malabar Mutton Kurma

Ingredients

• Fresh coriander leaves - For garnish
• Oil - 3 tablespoons
• Salt - To taste
• Garam masala - 1 teaspoon
• Coriander powder - 1 tablespoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Curry leaves - 10-12
• Green chilies - 2, slit
• Poppy seeds - 1 tablespoon, soaked in water
• Cashews - 10-12, soaked in water
• Yogurt - 1/4 cup
• Coconut milk - 1 cup
• Ginger - garlic paste - 2 tablespoons
• Tomato - 2 medium, finely chopped
• Onion - 2 large, finely chopped
• Mutton - 500 grams, cut into pieces

Instructions

1. Heat oil in a large pan or pressure cooker.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. In a blender, grind soaked cashews and poppy seeds into a smooth paste.
6. Add the cashew-poppy seed paste to the pan and cook for 2-3 minutes.
7. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
8. Add mutton pieces and cook until they are browned on all sides.
9. Add yogurt and mix well. Cook for another 2-3 minutes.
10. Add coconut milk and mix well. If using a pressure cooker, add 1/2 cup of water.
11. Cover the pan or pressure cooker and cook for about 30-40 minutes, or until the mutton is tender and cooked through. If using a pressure cooker, cook for 5-6 whistles.
12. Once the mutton is cooked, add slit green chilies, curry leaves, and garam masala. Mix well and cook for another 2-3 minutes.
13. Garnish with fresh coriander leaves.
14. Serve hot with rice, roti, or naan.