Nilgiri Mutton Korma

Nilgiri Mutton Korma:

Nilagiri Mutton Kurma. Green colour Mutton Korma. Mutton Nilgiri's.

Got bored of the usual curries...gave a new look to my regular korma! Added bunch of herbs to the dish...made it really refreshing today. Yes, though I have mentioned about coconut in the recipe...I didnt add any...just squeezed some lemon juice to finish.

Ingredients:

Mutton 1 kilo (bone-in, skin-on, chunks)
Curry leaves 2 twigs
Cloves 5
Cinnamon sticks 2
Green cardamom 6-7 pods crushed
Bay leaves fresh 2-3 leaves
Star anise 1
Fennel seeds 2 spoons
Green chilies 6-8 grated
Onion 1 large grated
Ginger 2" minced/paste
Garlic 4-6 cloves minced/paste
Tomato 1 large chopped/puree
Salt
Turmeric 1/4 spoon
Mint 1 fistful(leaves alone)
Cilantro 1 fistful(leaves alone)
Coconut 1 large(made into puree, use limited water)
Ghee 1 cup.

Method:

In a wide wok, heat ghee. Add all the spices one by one(cloves, cinnamon cardamom, bay leaves, anise, fennel seeds and curry leaves). Wait till they pop and splutter.

Now add grated chilies, onion, ginger and garlic paste. Fry real good. Maybe till their raw smell leaves the pan.

Now stir-in tomatoes and fry till they lose water content and oil shows up on top.

Add salt and turmeric to it. Stir-in mutton and fry for 2-4 minutes or maybe till it turns opaque. Cover and pressure cook till they are tender.

Once the meat is done thoroughly, add wet-ground cilantro and mint leaves.

Further to green paste, add coconut. Bring this to boil and remove from heat.

Serve warm to go with your chappathis or pooris.