Wednesday, January 30, 2008

Mutton (Goat's meat) Kurma

I have no pics of this dish, since by the time I realised that I would like to blog about it(since it turned out much better than I expected) it was all gone.

We don't make mutton* at home that often - make that hardly ever....I can't digest it and hubby avoids red meat. So, I'm not very confident cooking it but I decided on this for lunch with some dear friends, because chicken is currently taboo, what with bird flu blanketing the East of India.

Besides knowing that I wanted to make something South Indian, I didn't have much else to go on. Most of the recipes I had were North Indian or dry preparations. Finally, since the earlier idea was to make a vegetable kurma I decided to make the kurma with the goat's meat.

The vegetable kurma gave way to Thalagam which was amazingly delicious and again - no pics because, again, nothing left to click! Thanks Nandita for that wonderful recipe!

And, since I didn't want to lose this recipe (which I surely won't remember the next time I make it) of mine, I'm blogging about it. The pics will come the next time I make it.....

* Mutton in India is used to refer to both goat's meat and sheep's meat, though the dictionary meaning of mutton refers only to sheep's meat.

I don't like pressure cooking either meat or chicken, because I feel the gravy (especially if it is a coconut based one ) tends to split and loses its consistency and creaminess. The marination helps in cooking it well on the stove top itself.
If you would like to pressure cook this dish, it could be done at step 4, instead of simmering it. 2-3 whistles(10 -12 minutes) should be enough since otherwise, the potatoes might get too mushy. Once the pressure drops, continue with the rest of the steps.

Sia from Monsoon Spice has just posted about a one-off event she is hosting called "Ode to Potato" - 2008 is the International Year of the Potato and she would like to give this unassuming tuber it's due.

I would like to send this dish to her event; for me it was the potatoes in this dish which really grounded it,made it more flavourful - absorbing all the spices and willingly lending it more body and flavour (especially since I wasn't eating the mutton ;) )

Mutton Kurma


Goat's meat or lamb - 400gms cleaned and cut into 1 " pieces
Onions - 1 big sliced
Tomatoes - 2 medium chopped
Potatoes - 3 medium peeled and chopped into big pieces

Turmeric powder (haldi) - 1/2 tsp
Yoghurt - 2-3 tbsp whisked smooth
salt - 1/2 tsp

Marinate the meat pieces in the above marinade for atleast 1 hour.

Wet masala paste:
Ginger - 2 " piece
Garlic - 6 cloves peeled and chopped
Green chillies - 3-4 chopped

Grind all the three to a paste with little water

Roasted masala paste:
Red chillies - 3
Dhania - 1 tbsp
Saunf (fennel seeds) - 1 tbsp
Fenugreek seeds (methi) - 1/4 tsp
Grated coconut - 1/4 cup

Roast all the ingredients keeping the coconut to the last and then grind to a smooth paste with a little water

Tempering (tadka):
Mustard seeds - 1 tsp
Curry leaves (karipatta) - 8-10

Oil - 2 tbsp

1. Heat the oil in a wide bottomed pan, add the mustard and when it splutters add the curry leaves.
2. Put the sliced onions in and saute till brown (about 5 minutes). Add the ginger, garlic and green chilli paste and saute for 2 minutes. Add the marinated meat pieces and the chopped potatoes and fry on high heat for about 8-10 minutes stirring constantly.
3. Then add the chopped tomatoes and salt and fry for about 10 minutes till the tomatoes turn pulpy.
4. Add about 2 cups of water and a little salt (there will be some salt in the marinade, so be careful) bring to boil, cover and simmer for about 45 minutes till the meat is well cooked.
5. Add the roasted masala paste with another cup of water(if too thick), adjust the salt, cover and simmer for 10 minutes till the gravy takes on a creamy consistency.

Serve with steamed rice or chapattis


Arpana Kumar said...

I was the lucky one to have tasted this dish and also responsible for polishing it off because of which no snaps could be taken:))

As usual a great meal!

Miri said...

Thanks so much - that's sweet of you - but truly, it was the company which made yesterday such a great time - makes a good meal taste better :)

Sia said...

thanks miri for your wonderful entry:) i will look forward to the gorgeous pic of this recipe.

Dhivya said...

Nice entry..Thanks for sharing

Meera said...

haven't eaten mutton in ages. but I can imagine how nice it might have tasted. makes me happy. :-)

Srivalli said...

wow..thats an unique one...looking fwd for the picture miri..

indosungod said...

Miri, Mutton is a big favorite of mine but cook it once in a while. The spices and the addition of potato would defintely make it delicious.

Cham said...

Even without snap, i can feel the outcome, great:) comparing ur Mullangi sambar and brinji. I feel ur catching up my home flavor.
Nice blog!

Sig said...

Mutton and potatoes is a classic combo, this recipe sounds great!

Kimberly said...

Mmmm..I'm not sure if I've ever had mutton with dahi. I love dahi in curries :)...I love dahi with everything!

Sarah said...

Thanks miri for this ! I made it the first time with lean mutton and it was fab. I want to make this again but the mutton Ive on hand is kinda fatty chops. Would it be ok do you think if I marinate it with haldi n salt and pressure cook it first( so that I can drain off the fatty stock).In that case, when do I need to add the yoghurt to the gravy please? Thanks very much

Miri said...

Sarah - glad you liked this....i would suggest you add the yoghurt at the end then when you are bringing it to a boil again after pressure cooking. That way it wont split