Kerala Mutton Kurma Recipe
Servings: 1
Ingredients
- 500 gm meat
- 4 sm potatoes
- 1/2 x a coconut, brown skin removed and flesh finely grnd
- 1 tsp salt
- 2 Tbsp. beaten lowfat yoghurt
- 3 Tbsp. ghee
- 3 c. water
- 1 dsp limejuice
- 5 x green chillies
- 1 x cm cube ginger root
- 10 lrg cloves of garlic
- 2 x cm cinnamon stick
- 2 x cardamoms
- 2 x cloves
- 1 tsp grnd turmeric
- 2 bn coriander leaves.
Directions
- Clean, wash and cut the meat into 1 1/2 cm cubes. Grind the spices into a fine paste. Heat the ghee or possibly oil in a vessel and fry the grnd spices.
- Add in the meat and salt and fry lightly. Lower heat and allow the meat juices to escape into the pan. Cover and cook on a very low heat till the moisture in the pan dries up. Add in between 2-3 c. of water and cook over a low heat till the meat is 2/3 cooked through. The amount of water and the time it takes to reach this point depends on the quality of the meat used. Cut potatoes into 4 and add in to the pan. Mix well and cook till the meat and potatoes are soft and well done. Add in the finely grnd coconut to the curry. Mix well and bring to the boil. Remove from the heat then slowly stir in the lowfat yoghurt and when it is well- incorporated fold in the limejuice.
- Notes-The gravy should be thick and sufficient to coat the meat and potatoes. A little more water may be added to reach this consistency.
- This dish is best served with a good pilau.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1728g | |
| Calories 1668 | |
| Calories from Fat 890 | 53% |
| Total Fat 103.42g | 129% |
| Saturated Fat 56.97g | 228% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 2491mg | 104% |
| Potassium 5225mg | 149% |
| Total Carbs 212.17g | 57% |
| Dietary Fiber 90.9g | 303% |
| Sugars 20.34g | 14% |
| Protein 38.26g | 61% |
