Kurma Curry Recipe
Ingredients
| Mutton/Chicken | 375 Gram | |
| Cream | 4 Tablespoon | |
| Curds | 100 Gram | |
| Water | 1⁄2 Cup (8 tbs) | |
| Bay leaves | 4 | |
| Ghee | 12 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Onions | 2 Large, cut very fine | |
| Turmeric powder | 1 Teaspoon | |
| Salt | To Taste | |
| Ginger piece | 1 | |
| Cloves | 6 | |
| Cinnamon stick | 1 | |
| Cardamoms | 6 Small | |
| Cumin seeds | 2 Tablespoon | |
| Poppy seeds | 2 Teaspoon | |
| Cardamoms | 2 Large | |
| Garlic | 6 Clove (30 gm) | |
| Almonds | 12 , blanched | |
| Green chilies | 2 | |
| Saffron | 1 Teaspoon (Leveled) | |
| Red chilies | 2 |
Nutrition Facts
Serving size: Complete recipe
Calories 2190 Calories from Fat 1178
% Daily Value*
Total Fat 134 g205.5%
Saturated Fat 61.8 g309.2%
Trans Fat 0 g
Cholesterol 429.3 mg143.1%
Sodium 869.5 mg36.2%
Total Carbohydrates 162 g53.9%
Dietary Fiber 27.1 g108.5%
Sugars 56.9 g
Protein 101 g202.4%
Vitamin A 25.9% Vitamin C 241.5%
Calcium 108.8% Iron 202.4%
*Based on a 2000 Calorie diet
Directions
Heat the ghee and brown the onions.
Reduce the heat and add the meat and curd mixture.
Add salt and water and stir for a few minutes.
Cover the pan and put a weight on the lid to prevent escape of steam.
Simmer till tender, for about half an hour.
If it dries before the meat becomes tender, add more water, but not too much, as this curry should be thick.
Beat the cream well and add last.
Chef
