¤ Chennai Mutton Kurma Recipe - Indian Food Recipes ¤

:: Ingredients for Chennai Mutton Kurma
Chopped lamb- 1 1/2 lbs
Potatoes- 4 (cut into quarters)
Grated ginger- 1 inch piece
Crushed garlic- 5 cloves
Large onions- 2 (finely chopped)
Tomato- 3 (finely chopped)
Cinnamon- 1 stick
Bay leaves- 2
Grated coconut- 2 cups
Red chili powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Oil- 2 tablespoons
A bunch of chopped cilantro (coriander) leaves

:: How to make Chennai Mutton Kurma
Grind the ginger and garlic with little water to make a
smooth paste. Add this
ginger-garlic paste, chopped onions red chili powder,
turmeric powder and 1 tsp
of salt to the lamb pieces. Mix well. Add 2 cups of water
and pressure-cook until
the lamb is tender.
Grind the grated coconut with tomatoes and 3 cups of water
to make a smooth
paste. Set aside.
Heat the oil in a pan and fry the cinnamon and bay leaves
for a minute. Then add
the potatoes and fry for few minutes. Add little water and
cook until the potatoes
are 3/4 cooked. Now add the pressure-cooked meat with its
spice gravy and stir-
fry foe few more minutes. Then add the coconut-tomato
paste and bring it to a
boil. Cover the pan and let it cook over medium heat for
15-20 minutes or until
the raw smell of coconut is gone. Add some salt if needed.
Sprinkle with chopped
coriander leaves. Serve hot.

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