Mutton Kurma

 Kurma is one of my family's favourite. It's either chicken, beef or mutton they loved it. Normally I will served Kurma as well as cucumber and carrot pickle whenever I cooked Bahmia rice. A perfect menu during Raya or special occasions.

Ingredients:

• 1kg Mutton cut into a medium chunks
• 1 large Onion
• 1/4cup cooking oil
• ¼ cup ghee
• 1 stalk Curry Leaves
• 3cm Ginger
• 1 clove Garlic
• 2 stalks Coriander Leaves
• 1 cup coconut milk
• 6 tablespoon Kurma powder
• 6 Potato cut into four

• 3 Cloves
• 1 stick Cinnamon
• 2 Bay Leaves
• 6 Cardamom
• 1 teaspoon Coriander Powder
• 1/2 tablespoon Cumin seeds powder
• 3 green chili
• 1/2 Fennel seeds
• Dried shallots
• 2 Tomato cut into four
• Salt to taste

Method:

1.     Blend onion, garlic, ginger

2.     Mix kurma curry, fennel, cumin, coriander powder with mutton and leaves for half-an- hour.

3.     Heat a pan and fry the cloves, cinnamon, bay leaves, cardamom, green chili, cumin seeds, fennel seeds and curry leaves.

4.     Add the blend items (onion, garlic, ginger)

5.     Pour the mutton mixture into the pan, add a little water. Cooked for 15 minutes, add potato and continue cooking until the potato and mutton are well cooked (about another 20 minutes).

6.     Now add the chopped tomato, coconut milk and salt, let it simmer for 3-4 minutes.

7.     Garnish with coriander leaves and fried shallots

8.     Served with Biryani rice or Bahmia rice.