Mutton kurma / Mutton curry with coconut/ Recipes with video / Mutton kurma with video / Mutton gravy

Written by: 7aumsuvai
Mutton kurma, where the mutton is cooked in a coconut based masala, which goes well with idli and dosai, roti and parotta, and with rice also. This mutton gravy does not have spices like cinnamon, clove, cardamom, bay leaf. It is a mild version of mutton gravy for people who do not like too many spices.

Serves 3 to 4
For cooking mutton:
  • 1/4 to 1/2 kg – Mutton with bones / Goat with bones
  • 4 to 5 no’s – small onion / Sambar onion / shallot (crushed)
  • 1 tsp – Ginger garlic paste
  • 1/8 tsp – Turmeric powder
For making kurma:
  • 2 tbsp – Sesame oil (for sauteing)
  • 10 no’s – Small onion / sambar onion (chopped)
  • 1 no – Tomato (chopped)
  • 1/4 tsp – Turmeric powder
  • 2 to 3 tsp – Red chilli powder / Mutton masala powder (or add as needed)
  • 2 to 3 tsp – Coriander powder
  • 1/2 to 3/4 tsp – Garam masala powder
  • Salt to taste
  • Coriander leaves for garnishing
For grinding:
  • 1/4 cup – Coconut grated
  • 2 to 3 no’s – Cashew nuts
  • 1/4 tsp – Poppy seeds / kas kas
  • 1 tbsp – Sesame oil
  • 1/4 tsp – Mustard seeds
  • Handful of fresh curry leaves

Preparation method:
  1. Wash the mutton thoroughly for 3 to 4 times then marinate it with turmeric powder and little salt. Keep it aside.
  2. Take a pressure cooker, add washed mutton pieces, crushed small onion, ginger garlic paste, turmeric powder and 1 to 1 1/2 cup of water, pressure cook for 3 to 4 whistles (depends on the goat) or until well cooked. Keep it aside.
  3. Heat oil in a pan, add chopped onion, saute it nicely. Followed by chopped tomato, saute for few seconds and cover it with a lid. Cook until tomato is mushy.
  4. Add turmeric powder, red chilli powder or mutton masala powder, coriander powder and garam masala powder, saute for a minute.
  5. Now add the cooked mutton pieces along with water in which mutton was cooking and salt to taste. Cover with a lid and cook for 5 to 10 minutes.
  6. Meanwhile make a fine paste with coconut grated, cashew nuts and poppy seeds. Add this paste to the cooking mutton and add required water for gravy consistency (around 1/2 cup to 3/4 cup). Cover with a lid and continue to cook for 5 to 10 minutes or until well cooked and you reach the perfect gravy consistency.
  7. Meanwhile prepare a seasoning with sesame oil, mustard seeds and curry leaves. Pour this seasoning over the boiling kurma and mix well. Continue to cook for few more minutes.
  8. Switch off the stove and garnish with coriander leaves. Mutton kurma is ready to serve with idli. dosai, roti and parotta.

  • Cooking time for mutton is depends on the goat(I have used baby goat which cooked within 3 whistles). If you are using older goat then you may have cook for 5 to 10 whistles.
  • Just cook for 5 whistles and then check, if it is not done. Again cook it for another 3 to 4 whistles accordingly.
  • You may increase or decrease the quantity of red chilli powder as per your spice level.
  • I have used mutton masala powder instead of our regular chilli powder. Because mutton masala powder (sambar powder+garam masala) gives nice flavor and taste.
  • Sambar onion is very important ingredient in this recipe. If it is not available at your place, you may replace it with big onion also.
  • Marinating mutton (for atleast 30 mins)is very important to get soft and juicy mutton.
  • Always wash mutton with lemon juice once or twice in order to avoid the stinky smell from mutton (kavuchi smell).

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