Mutton Kurma | Mutton Korma

Softly cooked flavorful goat meat along with the gravy of potato rocks your weekend breakfast time!

Mutton ( Goat meat) kurma/ korma is a kind of stew prepared with pressure cooked meat and then cooked in gravy. The gravy is usually made with whole ground masala spices along with onion and tomatoes. Potatoes blend in well with mutton kurma. So I have added potatoes into the gravy. To enhance the taste, peeled jack fruit seeds along with potatoes.

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  • Prep time – 30 mins
  • Cooking time – 50 mins
  • Serves – 4


– For pressure cooking the meat:-

  • Mutton ( Goat meat ) – 1 pound, goat for stew cleaned and cut
  • Water – for pressure cooking the meat.
  • Oil – few drops for cooking the meat
  • Ground red chili pepper – 1 tbsp
  • Ground coriander – 1 tbsp
  • Salt to taste

– Saute and grind:

  • Onion – 1 medium, sliced
  • Tomato – 1 medium, diced
  • Green chili peppers – 2
  • Cinnamon – 2 inch
  • Cloves – 2
  • Pepper corns – 1/2 tsp
  • Cumin – 1/2 tsp
  • Oil – 1 tbsp

For gravy:

  • Oil – 1 tbsp
  • Bay leaf – 1/2
  • Cloves – 2
  • Cinnamon – 2 inch
  • Onion – 1/2 medium, diced
  • Ginger garlic paste – 2 tsp
  • Potato – 1/2 medium, diced
  • Tomato – 1 small, diced
  • Salt to taste
  • Ground fennel – 1/2 tsp
  • Coconut – 1/2 cup, for grinding
  • Curry leaves and Cilantro for garnishing


  •  In a pressure cooker, add the cleaned and cut mutton along with ground red chili, salt and few drops of oil. Cook the mutton softly.
  • In a pan, add 1 tbsp oil and all the ingredients for saute and grind. Saute and cool down completely. Blend it into a fine paste.
  • For gravy, add 1 tbsp oil. Then add cinnamon, cloves and bay leaf.
  • Add in the onion, ginger garlic paste and enough salt. Saute well.
  • Once the onion turns translucent, add the tomato, potato and ground fennel. Saute till the tomatoes are soft.
  • When the raw smell vanishes, add in the blended mixture. Cook for 5 minutes.
  • Add in the cooked mutton along with the water in the pressure cooker. Check the salt.
  • While the kurma cooks, grind the coconut and add it in.
  • Cook it for 10 more minutes.
  • Garnish with curry leaves and cilantro.
  • Serve hot with idli, dosa, chappathi, puri.

Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!


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