Name: Mutton Drumstick korma recipe by Jayanthi Padmanabhan at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Ingredients: Mutton 1/2 kilo, rinsed, cut into small chunks; Drumstick 1 cut into 1 & 1/2 to 2 inch pieces; Onions - 2 medium chopped fine; Tomatoes - 2 large pureed; Ginger - 2 inch piece scraped and chopped Garlic - 7-8 cloves peeled; Green chillies - 2 chopped roughly; Cinnamon - 2 inch piece of bark; Bay leaf - 1; Cardamom - 2; Water as necessary; Coconut milk - 2 cups (extracted from one full coconut); Salt to taste; Red chilli powder - 2-3 heaped tbsp.; Turmeric powder - 1/2 tsp; Cooking oil - 1 tbsp

ABOUT Mutton Drumstick korma RECIPE

This Mutton Murungakkai korma must be made simply so you know how glorious this korma smells, to savour the unbeatable combination of tender mutton and soft cooked drumstick in spiced coconut milk. This is the kind of korma you eat with your hands. Use soft idlis or dosas to mop up that lovely korma. It goes amazingly well with pooris or over rice too. Enjoy!

Ingredients Serving: 5

Mutton 1/2 kilo, rinsed, cut into small chunks
Drumstick 1 cut into 1 & 1/2 to 2 inch pieces
Onions - 2 medium chopped fine
Tomatoes - 2 large pureed
Ginger - 2 inch piece scraped and chopped Garlic - 7-8 cloves peeled
Green chillies - 2 chopped roughly
Cinnamon - 2 inch piece of bark
Bay leaf - 1
Cardamom - 2
Water as necessary
Coconut milk - 2 cups (extracted from one full coconut)
Salt to taste
Red chilli powder - 2-3 heaped tbsp.
Turmeric powder - 1/2 tsp
Cooking oil - 1 tbsp

Instructions

Grind together - ginger, garlic and green chillies to a paste. Set aside. Make tomato puree. Set aside.
Heat a pressure cooker. When hot add the oil. Put the whole spices - cinnamon, cardamom and bay leaf and fry till you get the fragrance.
Add in the chopped onions and fry until they turn translucent. Add the ginger-garlic green chilli paste and fry for a couple of minutes, keep stirring.
Add in the mutton and the spice powders - red chilli powder, salt and turmeric powder. Pour in the tomato puree. Add enough water so that the mutton gets immersed. Mix well. Close the pressure cooker and cook for 15-20 minutes.
Turn off the stove and let the pressure subside. Open the pressure cooker and drop in the drumstick pieces. Pour in the coconut milk.
Turn on the stove and reduce heat to low, cover with a lid or with the overturned pressure cooker lid and cook for about 5-8 minutes or till the drumstick is tender (a knife inserted into the drumstick should pass through easily).
Taste and adjust seasoning. Remove the lid and cook for a further 2-3 minutes if you want to thicken the korma further. Serve hot with idli, dosai, rice or pooris.

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