With Ramzan coming in a couple of days, I thought it would be appropriate to post this Tamil Muslim Mutton Kuruma. When it comes to non-vegetarian cooking, especially mutton, the best dishes can usually be found in Tamil Muslim cooking. They have their unique flavour, and Tamil Muslim cooks are hired to prepare meat dishes even for non-Muslim celebrations. I had previously posted my modified versions of a few of Fathima Shajahan’s recipes. This dish is also from her A-1 Muslim Samayal book. I have taken the liberty of modifying certain steps to make cooking easier. This is a flavourful dish which looks as rich as it tastes and is a wonderful complement to my Birinji Rice.
Lean Mutton provides 21.4g of very high quality protein and 3.4g of fat per 100g. However, this is a very rich dish due to the large amount of Calories and fat contributed by the coconut and cashew nuts which make the gravy. When it is eaten with birinji rice it will be an explosion of energy, protein, and fat. Remember not to think about that and just enjoy the food 😀
- 500g Lean Mutton, cubed with bones
- 1 large Onion, diced
- 2 large Country Tomatoes, chopped
- 3 Green Chillies
- ¼ C Coriander Leaves, minced
- ¼ C Mint Leaves, minced
- 1 C Curds (Unsweetened Yoghurt)
- ½ tsp Cumin Powder
- 1 T Coriander Powder
- ½ tsp Pepper Powder
- 1 tsp Chilli Powder
- ¼ tsp Turmeric Powder
- 4 small pieces Cinnamon
- 4 Cloves
- 4 Cardamoms
- 1 tsp Lime Juice
- 2 medium Potatoes, pared and cubed
- 1 T Salt, or to taste
- 6 T Vegetable Oil
Grind Together 1
- 1 C Coconut Scrapings
- 10 Cashew Nuts
- 1 T Water
Grind Together 2
- 5cm piece Ginger
- 8-10 Garlic Cloves
- 1 T Water
- Select a medium pressure cooker.
- Heat the oil in the pressure cooker.
- Add cinnamon, cloves, and cardamom, and wait for the cloves to swell. Immediately add the onion and green chillies.
- Fry the onion on low heat till it becomes translucent.
- Add the ginger-garlic paste, and stir till a lovely aroma arises.
- Add the curds, tomatoes, mint and coriander leaves, and the coriander, cumin, pepper, turmeric, and chilli powders. Stir till the masala is cooked.
- Add the mutton pieces and the potatoes, and stir till the colour of the mutton changes.
- Whisk the curds till smooth, add to the mutton and stir.
- Add salt, stir, and close the cooker.
- Pressure cook for 20 minutes.
- Open the cooker when it has cooled. Add the ground coconut and cashew nut, and the lime juice. Simmer for a few minutes.
- Remove from heat and serve.
- I usually use homemade ginger-garlic paste. But for this preparation, I have given the ginger and garlic separately because the proportion of ginger is a little more than usual.
- I use Kashmiri chilli powder for its rich red colour and mild flavour. Use only half the quantity if you’re using any other variety.
- I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol-lowering properties.
- If you want a richer gray, buy marrow bones also and add along with the mutton and potatoes.