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.
Mutton Kurma
Ingredients
Instructions
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To make Mutton Kurma, First cook the Mutton with a pinch Turmeric powder salt. Keep it aside
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In a pan heat oil, add Cinnamon stick, Cardamom seeds, Ginger garlic paste and saute for few minutes
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When the raw smell is over add Onion, Tomatoes, Salt, Chilly powder, Turmeric Powder, Coriander powder and mix well.
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Saute the mixture for few minutes till the Onion is cooked.
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Grind this mixture to a thick paste with enough water
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Now in a pan add Cooked mutton with stock, Mix the masala paste and cook it in medium flame
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When every thing cooked well, Off the flame, add coconut milk and garnish with Kasuri methi
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Mutton Kurma is best with Chappathi, Roti etc.