Mutton Kurma

Mutton Kurma is one of those dishes that brings together tradition and comfort in the most balanced way. Rich, mildly spiced, and gently cooked, it’s a dish that has travelled through time and regions to reach our plates in its own Kerala style.

The origins of kurma go back to Mughal cuisine, where korma was a slow-cooked meat curry made with yoghurt, nuts, and fragrant spices. As it moved south, it began to take on local flavours – and in Kerala, kurma evolved into something distinct. Coconut milk replaced cream, cashew paste added richness, and the spice levels became more subtle, without losing depth.

In my kitchen, the kurma is all about that balance – no green chillies, no overpowering masalas. Just chilli powder for gentle heat, coconut milk for creaminess, and cashew nuts for body. The gravy is smooth and thick, clinging to each piece of soft, slow-cooked mutton.

And the best part? It goes perfectly with Kerala porotta. The flaky layers soak up every drop of the kurma. But it’s just as good with chapathi, appam, or ghee rice – especially when you want a meal that feels a little special but not too spicy.

This isn’t a rushed curry – it takes time to build flavour. But the end result is always worth it: a creamy, comforting dish that feels right at home on a Sunday afternoon or any time you’re craving something slow-cooked and satisfying.

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Mutton Kurma

Author: Ushadevi Cooking Method: Sauteing, Simmering Cuisine: Kerala Courses: Breakast, Curries & Side Dishes, Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 120  C Servings: 5

Best Season: Suitable throughout the year, Winter

Ingredients

Scale

1/2x 1x 2x 3x

• 1 kg Mutton Cubes
• 5 medium Onions chopped
• 3 Tomatos chopped
• ¹⁄₄ teaspoon Turmeric powder
• 2 teaspoon Chilly powder
• 2 teaspoon Ginger-Garlic Paste
• ³⁄₄ cup Coconut Milk
• 8 Cashew Nuts
• 1 teaspoon Coriander powder
• 4 Cardamom seeds
• 1 inch Cinnamon
• Kasuri Methi (optional)
• Oil and Salt as required

Instructions

1. First, cook the mutton with a pinch of turmeric powder and salt. Keep it aside with the stock.
2. In a pan, heat oil and add cinnamon stick, cardamom seeds, and ginger-garlic paste. Sauté for a few minutes.
3. When the raw smell goes away, add onion, tomatoes, salt, chilli powder, turmeric powder, and coriander powder. Mix well.
4. Sauté the mixture for a few minutes until the onion is fully cooked.
5. Grind this mixture to a thick paste with enough water.
6. In a pan, add the cooked mutton along with the stock. Add the ground masala paste and cook on medium flame.
7. When everything is cooked well and the gravy thickens, switch off the flame.
8. Add coconut milk and mix gently.
9. Garnish with kasuri methi.