Mutton Kurma-Rich Creamy Meat Curry

Most Indian Food recipes/blends have been handed down through generations (from great-grandmom to grandmom to mom to daughter)and most curries/dishes have always lent themselves to improvisation.Each home has its own formula or its own distinctive flavor and aroma for a particular dish depending on the spices used( spices which are freshly prepared each day for each dish).Each region of the country has its own spice blend in cooking a particular dish with each having its own distinctive flavor with variations in the spices and ingredients used in preparing that dish.

The dish am posting today is one which has the typical Mughlai flavor with a blend of spices which lends a certain exotic flavor to it.Mutton Kurma is a typical Mughlai or Hyderabadi dish cooked with yogurt ,almonds or fresh coconut.Its a mild lamb curry where mutton pieces are marinated in yogurt and mild spices and cooked in onion,tomato,poppy seeds and coconut based gravy resulting in a rich thick curry preparation. Garnish of blanched almonds,fresh cream and fresh coriander leaves further enhances the flavor of this rich tasty gosht kurma dish.

Mutton kurma

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  mutton


  •   500 gms mutton ,cubed(gosht,lamb)
  •   2" cinnamon stick
  •   5-6 cloves
  •   3 green cardamoms
  •   1 bay leaf
  •   1 tbsp poppy seeds
  •   2 tbsps grated fresh coconut
  •   2 large onions finely chopped
  •   1 medium tomato chopped
  •   1 1/2 tbsp ginger garlic paste
  •   3-4 green chillies slit length wise(increase if you want more spice)
  •   1 tsp red chilli pwd
  •   1 1/2 tsp coriander pwd
  •   1/2 tsp cumin pwd
  •   1/2 tsp garam masala pwd
  •   3/4 cup thick yogurt (curd)
  •   1/4 tsp turmeric powder
  •   salt to taste
  •   2 tbsp oil
  •   1 tbsp ghee
  •   chopped coriander leaves for garnish
  • Optional ingredients (for a richer creamy taste)

  •   10 blanched and sliced almonds
  •   2 tbsps warm milk
  •   few strands of saffron
  •   1 tbsp cream

Method for making Mutton kurma

Clean mutton and add the curd,red chilli pwd,coriander pwd,cumin pwd,ginger garlic paste and green chillis to it.Keep aside the marinated mutton for an hour.
Soak poppy seeds in a little warm water for 10 mts and grind both poppy seeds and grated coconut to a fine paste. Keep aside.
Heat both oil and ghee in a heavy bottomed iron vessel and add whole spices and bay leaf and fry for 5-7 seconds. Add the chopped onions and fry till transparent.Add the chopped tomatoes and fry for 4- 5 minutes.
Now add the marinated mutton and fry over medium heat with lid till the water from the meat and yogurt is absorbed.Check in between and stir.
Now add the poppy seeds-coconut paste and salt to the mutton and mix well.Cover and cook for 3 mts.Add 2-3 cups of water and cook with lid till the mutton is tender and the gravy thickens.Adjust salt and add garam masala pwd and garnish with chopped coriander leaves.
(You can even pressure cook the mutton for 10 minutes or till mutton is tender)
If you want a rich creamy taste,soak few strands of saffron in 2 tbsp of warm milk and add to the mutton towards the end of the cooking process.Garnish with blanched and sliced almonds and fresh cream.


  • CJ’s Food & Discovery

    Hi Sailu,

    Happy New Year to you! I love curries but I don’t really have a chance to find ingredients around but I am looking forward to make my own version of curries whatever available..that dish looks really good!

  • prasad

    Hello Sailaja
    Its a good recipe. I surely miss Hyderabadi Mutton curry. Its a wonderful dish.

  • mae gabriel

    Hi Sailu,

    Wishing you and your blog a great new year. Is it me or have you changed your blog body design? I like your way of archiving. I wish i could do this on my template.

    When i used to live in London, i’ve noticed then that there was vast amount of mutton available in butchers but never known what to do with them. This dish sounds and look delish though now that i’m in Jersey, can’t get mutton. He he. Typical.

  • sailu

    Happy New Year,cj.Curries can really be played around with…no fixed formula as there are innumerable curry blends.

    Yes,Prasad,its a tasty dish.

    Happy New Year to you too,Mae.Too bad you dont get mutton in Jersey.

  • anthony

    Great recipe..
    I am confused what I will cook over the weekend..

  • shammi

    Hmmm…my husband loves lamb dishes – this is one to try on him! Thanks Sailu!

  • sailu

    Try it over the weekend,Anthony.

    Your hubby will love this one for sure,Shammi.

  • mae gabriel

    Dizzy old me! I thought mutton is goat! he he… Yes! we have mutton here or lamb.

  • Paz

    I love lamb! I like the looks of this recipe alot.


  • sailu

    Paz and Mae,you will love this recipe for sure.

  • sailaja

    Recipe looks great although the picture leaves much to be desired…

  • true mallu

    Tried the mutton kurma this past weekend. What can I say…………simply delicious.
    I have picked one of your chicken curries for this weekend.
    Good work!!!!!!!!

  • pervez

    You must be aware that fresh coconut is not easily available in Hyderabad. I do not know of any Muslim household in Hyderabad which uses fresh coconut in any cooking. What is used is dry coconut slivers roasted and ground. In Hyderabad Khormas and in fact most cooking neither coriander powder nor cumin powder is used. The Base for the Korma and liquid dishes is usually fried onion, poppy seeds, roasted peanut paste, dry coconut roasted and ground to paste, some times almond or cashew paste. Mutton is not marinated for Khorma. This looks like a dish from North India. More likely this is a restaurant recipe with a slight Hyderabadi touch.
    The recipe for Shami Kabab however is good and authentic Hyderabadi . Of course anyone living in Hyderabad can conjure a dish to call it Hyderabadi I have no problem about it.

    Mae Gabriel:: You can get Mutton in New Jersey in abundance. Just google for “Halal meat” in google for New Jersy. Ask for goat or small goat meat at the shop.