Cooker recipe, Non Veg Recipes, South Indian

Mutton Kurma

Mutton  Kurma or Korma, is a mouth watering dish that is made of mutton in a coconut milk stew. This is a remarkably tasty accompaniment to idly, dosa, idiyappam, appam, roti, or rice.

This very nostalgic yet delectable dish is what i am used to waking up to every sunday growing up as a kid. This simple recipe is the starting point of my exploration into cooking. This recipe, which i learnt from my grandmom (who learnt it from her’s), is very close to my heart since it brings fond memories from my childhood.

You cant buy happiness but you can buy mutton to make this dish and its one and the same!

Keep reading to learn this amazing recipe and do try it to experience love at first bite 🙂

Cooking time : 45 mins


  • Mutton – 1/2 Kg
  • Onions –  2 Medium sized
  • Tomato – 2 Medium sized
  • Ginger – 1 1/2 – 2″ crushed or finely chopped
  • Garlic – 11 – 12 cloves of garlic
  • Green chillies – 2 nos
  • Cinnamon – 1″stick
  • Cardamom – 3 – 4 nos, crushed
  • Cloves – 3 – 4 nos
  • Turmeric Powder – 1/2 tablespoon
  • Coriander Powder – 1 tablespoon
  • Red Chilli Powder – 1 tablespoon
  • Garam Masala Powder – 1/2 tablespoon
  • Coconut –  200 grams, Scraped to make paste
  • Cashew – 5 – 6 nos
  • Coriander leaves – Handful
  • Curry leaves – 2-3 strands
  • Salt to taste
  • Oil – 3 tablespoon
  • Butter – 1 tablespoon


  • Heat the oil and butter in a kadai or a pan. Add the cardamom, cloves and cinnamon.
  • Add the finely chopped onions and green chillies and fry till the onions become transparent.
  • Add the crushed or finely chopped ginger and garlic and saute until the raw smell of the ginger and garlic fades. (Use only crushed or chopped ginger and garlic; avoid ginger and garlic paste since this might lead to the stew tasting like biryani)
  • Add the tomatoes and cook till the tomatoes turn tender. Now add turmeric powder, coriander powder, red chilli powder and salt.
  • Add the chopped  mutton pieces, stir well and shift the mixture into a pressure cooker. Pour 1 cup of hot water, pressure cook it for 2 whistles on high flame and simmer for 5 minutes before switching off the flame.
  • After the cooker releases the steam, add the coriander leaves and let it to boil for 5 minutes.
  • Blend the cashew and scrapped coconut into a smooth paste.
  • Add the cashew and coconut paste and let it boil for 2-3 minutes and add the curry leaves before turning off the flame.

Tip: After adding the coconut- cashew paste, do not let it boil for more than a few minutes since the coconut paste might curdle.

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