Curry Kurma
A rich and aromatic Parsi-style mutton curry featuring tender chunks of meat marinated in a spicy yogurt base. This historical recipe combines the warmth of whole spices like cardamom and cloves with the tang of fresh curd and the sweetness of fried onions to create a thick, luscious gravy. Slow-cooked to perfection, the dish develops complex flavors that pair beautifully with rice or flatbreads.
Ingredients
- 1 pound Lamb or Goat meat (boneless, small pieces) (Originally 'tender kid/lamb meat'.)
- 1 pound Ghee (Originally '0.5 Seer' (approx 1 lb). This is a very rich historical amount; can be reduced to 1/2 cup for modern preference.)
- 1 pound Onions (Originally '0.5 Seer'.)
- 1 pound Firm Yogurt (Curd) (Originally '0.5 Seer' (approx 2 cups).)
- 1 teaspoon Salt (Heaping teaspoon.)
- 25 grams Fresh Ginger (Originally '2 Tolas'. Approx 1 inch piece.)
- 25 grams Garlic (Originally '2 Tolas'. Approx 6-8 cloves.)
- 1 tablespoon Coriander seeds (Originally '1 Tola'.)
- 12 pods Green Cardamom pods
- 12 whole Cloves
- 12 whole Black Peppercorns
- 1 teaspoon Ground Turmeric (Heaping teaspoon.)
- 4 whole Dried Red Chilies (large Goan variety) (Use 4 to 5 chilies.)
- 1 inch Cinnamon stick
- 1 cup Water (Estimated for cooking meat.)
Instructions
- 1Peel the ginger, garlic, and half of the onions. Grind these ingredients very finely together with the coriander seeds and dried red chilies to form a paste.
- 2Mix the ground paste with the turmeric, salt, and approximately 1/4 cup (1 Navtank) of the yogurt. Wash the meat once with cold water, then prick the pieces all over with a fork. Place the meat in a large earthenware or stone vessel, coat thoroughly with the spice mixture, and let it marinate for 30 minutes.
- 3Peel and slice the remaining onions very finely (like crushed bits). Heat a portion of the ghee in a pan and fry the onions until they are red and crisp. Remove the onions and set aside. Reserve the ghee used for frying.
- 4Set the cloves aside. Grind the cardamom, black peppercorns, and cinnamon stick into a fine powder.
- 5Heat the remaining fresh ghee in a fully tinned pot (Tapeli). Add the whole cloves and let them crackle. Add the marinated meat mixture and the fried onions. Sauté briefly until the meat is seared.
- 6Add small amounts of water gradually as needed, cooking over a low flame (embers) until the meat is thoroughly tender and cooked through.
- 7Add the reserved ghee (from frying the onions), the ground dry spice mix (cardamom, pepper, cinnamon), and the remaining yogurt. Cook uncovered over low heat for 5 to 7 minutes to blend the flavors, then remove from heat.