If am in hurry or feel like lazy to cook, i know i'll be making my dinner or lunch with my pressure cooker. Every trip to India,we never forget to get a new pressure cooker, even if someone ask me wat to get for me from India, i'll ask them to bring me the recent one, needless to say i have a bunch of pressure cookers with different sizes and brands.While going through my non vegetarian recipe list, i wasnt able to see my usual pressure cooker method mutton kurma, recently i prepared this quick version of my mutton kurma for our weekend lunch and clicked it without any fail to post it today.
Since this kurma is prepared through pressure cooker, the cooking time goes for less time when compared to the usual stove top method. Usually some cook their meat through pressure cooker and prepare their kurma separatly in an another vessel,but this kurma gets ready completely through pressure cooking.If you dont have enough time to cook your sunday mutton kurma for lunch, this pressure cooker method will help you definitely.Sending to 60days of Christmas hosted by Priya and Divya and to Jaleela's Bachelor's Feast.
1/2kg Mutton with bone(fat removed,washed and cleaned)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste (for marinating)
1tbsp Ginger garlic paste
1/2cup Yogurt
1tbsp Lemon juice
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil
To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts
Marinate the mutton pieces with the ginger garlic paste,yogurt,lemon juice,salt,chilly powder and turmeric powder and keep aside for an hour.
Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.
Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.
Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.
Now add the marinated mutton pieces,coriander powder,salt and cook for few minutes.
Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.
Close the lid of the pressure cooker and cook upto 5whistles.
Once the steam gets released, add the chopped mint leaves and give a stir.
Serve hot with rice or rotis.
Since this kurma is prepared through pressure cooker, the cooking time goes for less time when compared to the usual stove top method. Usually some cook their meat through pressure cooker and prepare their kurma separatly in an another vessel,but this kurma gets ready completely through pressure cooking.If you dont have enough time to cook your sunday mutton kurma for lunch, this pressure cooker method will help you definitely.Sending to 60days of Christmas hosted by Priya and Divya and to Jaleela's Bachelor's Feast.
1/2kg Mutton with bone(fat removed,washed and cleaned)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste (for marinating)
1tbsp Ginger garlic paste
1/2cup Yogurt
1tbsp Lemon juice
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil
To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts
Marinate the mutton pieces with the ginger garlic paste,yogurt,lemon juice,salt,chilly powder and turmeric powder and keep aside for an hour.
Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.
Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.
Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.
Now add the marinated mutton pieces,coriander powder,salt and cook for few minutes.
Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.
Close the lid of the pressure cooker and cook upto 5whistles.
Once the steam gets released, add the chopped mint leaves and give a stir.
Serve hot with rice or rotis.
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