Mutton Kuruma (with vegetables) скачать в хорошем качестве

Mutton Kuruma (with vegetables)

Mutton Kuruma with Vegetables 🔘Ingredients 1. For cooking mutton ▪️Mutton – 500 g (with bones is best) ▪️Turmeric powder – ½ tst ▪️Black pepper powder - 1/2tsp(optional) ▪️Salt – to taste ▪️Water – 1/2cup 2. Vegetables ▪️Potato – 2 medium, cubed ▪️Carrot – 1 large, sliced ▪️Green peas – ½ cup (fresh or frozen) 3. For kuruma paste (grind smoothly) ▪️Fresh coconut – ½ cup ▪️Cashews – 10–12 ▪️Fennel seeds – 1 tsp ▪️Poppy seeds (optional) – 1 tsp ▪️Green chilies – 2 (adjust to taste) ▪️Ginger – 1-inch piece ▪️Garlic – 4–5 cloves ▪️Cinnamon – 1 small piece ▪️Cloves – 2 ▪️Cardamom – 2 ▪️Shallots - 10-15(optional) 4. For tempering ▪️Oil – 3 tbsp ▪️Bay leaf – 1 ▪️Cinnamon – 1 small piece ▪️Cloves – 2 ▪️Onion – 2 medium, thinly sliced ▪️Curry leaves – a sprig 5. Spice powders ▪️Coriander powder – 2 tsp ▪️Red chili powder – 1 tsp (adjust to taste) ▪️Garam masala – 1 tsp 6. To finish ▪️Thick coconut milk – ½ cup ▪️Curry leaves 🔘Method Cook the mutton Pressure cook mutton with turmeric, salt, and enough water for 4–5 whistles (or until tender). Keep the cooked mutton and stock aside. Prepare the kuruma paste Grind all ingredients listed under kuruma paste into a smooth, thick paste. Set aside. Tempering Heat oil in a deep kadai. Add bay leaf, cinnamon, and cloves. Add onions and curry leaves; sauté until onions turn golden. Spices Add coriander powder, red chili powder, and garam masala. Sauté on low flame until oil separates slightly. Add paste Add the ground kuruma paste. Cook on medium flame for 5–7 minutes, stirring often to avoid sticking. Add mutton & vegetables Add cooked mutton along with some of its stock. Add potato, carrot, and peas. Mix well and add water as needed for gravy consistency. Simmer Cover and cook until vegetables are soft and flavors blend well (10–15 minutes). Finish Add coconut milk and curry leaves. Heat off. Lid on for 5 minutes. Kuruma ready to serve!