Gosht Kurma 1 (Mutton Kurma)

Marinade - Marinate washed and cubed 1 kg Mutton with 1½ cups of Yogurt, 2 tsp of Red Chilli Powder, ½ tsp of Turmeric Powder, 1¼ tbsp of Coriander Powder, ¾ tsp of Cumin Powder and ½ tbsp of Ginger Garlic paste for 30-40 minutes.

Masala - Dry roast 1½ tbsp of Poppy Seeds for 4 minutes and soak in water for 10 minutes. Soak 4 Cashewnuts in water for 4 minutes. Make paste of the poppy seeds, cashewnuts and 4 tbsp of grated Fresh Coconut.

Kurma - Heat 1½ tbsp of Oil in a heavy bottomed vessel or pressure cooker; add 4 Cloves, 2 Cardamom, 1″ Cinnamon stick and a Bay Leaf. Fry for few seconds and add chopped 2 large Onions and fry till transparent. Add the slit 5-6 Green Chilies and 1 tbsp of Ginger Garlic Paste and sauté for 3 minnutes. Add a chopped Tomato and fry for 4-5 minutes. Add the marinated mutton and cover cook over medium heat till the water from the meat and yogurt is almost absorbed. Add the poppy seeds-coconut paste and Salt to taste to the mutton and mix well. Cover and cook for 4-5 minutes. Add 3 cups of Water and Salt. Cook with lid on simmer till the mutton is tender and the gravy thickens. Add ¾ tsp of Garam Masala Powder and garnish with chopped Coriander Leaves. Remove from heat.

Serve hot with pulao, biryani, coconut rice or rotis.