Muttton White Qorma / Mutton Vella Kurma
- 08
- December
- 2010
Mutton Korma:
Ingredients:
Goat’s meat 1/2 kilo
Coconut one, grated and pureed
Salt
Green chilies 3-6
Cumin seeds 1 teaspoon
Fennel seeds 1 teaspoon
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Onion 1 grated
Ginger 2″ grated
Coconut oil (preferably).
Method:
Blend ginger, onion, chilies, coconut, cumin and fennel seeds together. Set aside.
Heat oil, in a wok…add cinnamon, cloves and cardamom. Wait till it crackles.
Now add the meat…saute for few minutes in oil, till they turn opaque. Add salt, cover and cook in a pressure cooker, till tender.
Now add coconut puree from the step 1, continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top and meat is tender…remove from heat.
Serve warm to go with your rice or rotis.
arumaiyana vellai kurumaa
Mutton Kurma…my goodness! Love to have it with some rice now
This look so delicious
The Kurma looks devine…wud love it with appams.
Biny.
yummy to the tummy!
Wow, that looks superb !!!
Vella kurma looks extremely irresistible..
Malar, the mutton curry looks so creamy and delicious. Luv the gravy’s color.
Super delicious kurma..love this with bread.
Delicious Korma, I usually roast the masala before grinding. I should try your version too.
Oh that looks luscious!
wow.. so creamy mutton Kurma…perfect for roti’s
delicious…
This is a kashmiri preparation of mutton.I love it.my aunt makes the same way! Yours looks soo yum!Nice color!
superb vellai kurma,i also used to make this with little difference.
If I was there I would have finished the whole bowl with some appom… yummm.