Thick santan from one coconut (after obtaining santan, add one litre water to coconut residue, mix, then squeeze out for thin coconut milk)
150ml plain yoghurt
Juice of one lemon
3 cloves garlic, finely chopped
5 – 6 tbsp oil
3 stalks curry leaves
6 cardamoms, split; use seeds only
1 star anise
4cm cinnamon stick
½ tsp mustard seeds
1 Bombay onion, sliced thinly
4 green chillies, seeded and halved
5 red chillies, seeded and halved
1 tomato, quartered
½ tsp fenugreek
1 tbsp poppy seeds, ground finely
2 tbsp oil
1 tsp salt or to taste
½ tsp pepper
½ tsp sugar
2 sprigs fresh coriander
Marinate mutton with kurma powder and salt and set aside for several hours in the refrigerator.
Heat oil in a saucepan. Add pounded shallots and garlic and fry until fragrant. Add in (a) and saute until aromatic. Add thin coconut milk a little at a time to prevent the ingredients from getting burnt.
Stir in marinated mutton and ingredients (b). Fry until well combined. Add in the rest of the thin coconut milk and simmer. Cover and cook until meat is almost cooked.
Add yoghurt, thick coconut milk and lemon juice. Stir well to mix and cook over a gentle heat until gravy turns thick. Add ground almonds and cashew nuts and simmer for another 5 to 6 minutes. Add seasoning to taste.
Heat 2 tablespoons oil in a clean wok and fry ingredients (c) until fragrant. Add them and the coriander leaves to the cooked mutton kurma. Cover the saucepan for 8 to 10 minutes then dish out and serve.