Mutton Korma – Braised Goat in a Green Coconut Curry

Posted on | March 19, 2012 | 16 Comments |

Recently someone commented on one of my Mutton dishes that “Mutton is NOT goat meat. Mutton is an adult sheep, a goat is a goat.” . Someone else also had said the same thing a while ago; that the term Mutton is used in the United States to refer to the tough meat of an old goat. That explains the Seinfeld episode where Jerry couldn’t chew the mutton at a date’s place, so he wrapped up the chewed up pieces in her grandma’s napkins and stuffed them into his jacket. Elaine borrowed the jacket later and ended up getting chased by a dog. That tough mutton that disgusted Jerry is SO VERY different from what we call Mutton in India, it is actually the meat of a young goat and much more tender than lamb. I have been calling all my goat dishes mutton, but please do note that whenever I say Mutton, I mean Goat. You can find fresh goat at the Indian and Pakistani Halal meat stores in the greater Seattle area and I am sure at many other parts of the US as well.

After that PSA, I will jump into today’s topic, another mutton, er.. goat recipe. This one is different from most of the goat recipes I have posted here in the sense that the gravy is pretty much made of fresh ingredients, instead of the spice powders that I normally use. As a result, this one is milder and lighter, almost like a stew. It goes well with hoppers, string hoppers and dosa, but it isn’t bad with plain rice either.

Ingredients

Goat meat, bone-in, cut into small pieces – 1.5lbs
1 tbsp oil
1/2 tsp mustard seeds
1 tbsp black peppercorns
4 cardamom pods
1/4 cup thinly sliced shallots
Salt to taste
For the coconut paste
- 1/2 cup fresh grated coconut
- 1/4 cup fresh cilantro
- 12 Thai green chilies (adjust the number to taste)
- 6 small garlic cloves
- 1.5 tbsp sliced ginger pieces
- 1/4 cup thinly sliced shallots

Method

Wash the meat well and keep aside.

Heat the oil in a pressure cooker and add the mustard seeds. When the mustard seeds start to splutter, add the peppercorns and cardamom. Add the shallots and sauté till soft. Now add the meat and enough salt and sauté till the meat pieces start to brown. Add 1/2 a cup of water, close the pressure cooker and cook for 3 minutes after the first whistle (when the pressure cooker has reached the full pressure.)

If you don’t have a pressure cooker, just use a large pan with a tight lid. Use 1.5 cups of water and cook for 20 minutes covered on medium heat after the water boils.

When the meat is getting cooked, place all the fresh ingredients for the paste into a food processor and process to a smooth paste. Add a bit of water if needed. (Contd. below)

When the meat is cooked, remove the lid and check the gravy. There should be enough gravy to cover the meat, if not add some hot water.

Now add the ground ingredients to the cooked meat and mix well. Bring this to a boil, then reduce the heat and cover and simmer for about 30 minutes. (If you used a pressure cooker for the first step, cover the cooker with a regular lid for this second step, don’t pressure cook.)

After 30 minutes, you should end up with a thick gravy. You can always reduce the gravy down to the desired consistency over high heat in the open pan, if it looks too thin.

Serve hot with any of the accompaniments I mentioned above. We had ours with Dosas.

Category: Lamb or Goat

Pin It

Subscribe to RSS

Follow me on Facebook

Follow me on Twitter

Follow me on Pinterest

« « Parsi Mutton Biryani – Step by Step Recipe|

Comments

16 Responses to “Mutton Korma – Braised Goat in a Green Coconut Curry”

BongMom
March 20th, 2012 @ 5:13 am
Reply

“have to do this”. “Have to do this”, chant going on in my head. This is oh so good.
Jagruti
March 20th, 2012 @ 8:36 pm
Reply

Wow! looks so mouth watering yummy. This green gravy for mutton is so tempting! Can’t wait to make this
Mona
March 21st, 2012 @ 11:17 am
Reply

Beautiful clicks. Gimme a few naans and I will wipe it clean
San
March 23rd, 2012 @ 3:50 am
Reply

It’s been a while since i had this luscious mutton korma. Perfect with dosas.
Spandana
March 24th, 2012 @ 4:24 am
Reply

Looks delicious!!! I always referred lamb meat as mutton… Now I got this right
Amrita
March 27th, 2012 @ 10:54 am
Reply

Oh screw whoever thinks whatever…let’s just have some more of that mutton korma, shall we?!
spiceandmore
March 27th, 2012 @ 10:34 pm
Reply

Sounds yummy! Goat or lamb, I would be happy to eat it!
Dayeeta
March 30th, 2012 @ 6:29 am
Reply

This really has to be made. I made a similar dish with chicken…never tried it with mutton though. Looks delicious.
Lori
April 9th, 2012 @ 8:40 am
Reply

Bought some goat meat at the farmer’s market and made this mutton korma. Great recipe, easy and delicious! Thanks! :O)
Lisa @ Snappy Gourmet
April 10th, 2012 @ 4:00 pm
Reply

Beautiful pics and this dish looks delicious! Love that it has coconut in it!
Kankana
April 19th, 2012 @ 4:00 pm
Reply

I still can’t figure out what is mutton and sheep or lamb at times I would buy meat thinking mutton except it was not. Only recently I found this tiny shop which sells mutton .. that tastes like how it should. At least that’s what my taste bud says
I love any curry with mutton !
Shilpa
May 29th, 2012 @ 12:53 pm
Reply

Thanks Sigma for sharing the recipe. however, i make this with little change. My understanding of all curries is that you should saute the fresh masala (ground paste) in oil till you see the oil floating on top or separated. So, i used to saute the paste separate and add the pressure cooked mutton to it, instead of adding the grinded paste to pressure cooked mutton.

This seems much simpler with less attention to it while cooking. i will try it. thanks again.
Arch
June 26th, 2012 @ 5:25 am
Reply

Where are you Sig ? All ok ? I came here to check for your easy chicken biryani recipe and realised that you havent blogged in ages ! Hope everything’s good at your end
Roopa Bhat
December 26th, 2012 @ 3:12 am
Reply

Hey, Sig whats up?
tutu
January 21st, 2013 @ 2:16 pm
Reply

mutton korma. i have to try it, have had it before but this one looks awesome and recipe is easy.
AMitra @ Naan Bread
January 22nd, 2013 @ 10:33 am
Reply

I see this more like a Indian and Thai fusion. Have to try this.