Mutton nilgiri kurma
Preparation Time:20 mins | Cooking Time:35 mins | Servings:4
Preparation Time:20 mins | Cooking Time:35 mins | Servings:4
Mutton- 500 grams
Green cardamoms- 8
Cloves - 8
Black peppercorns - 8-10
Bay leaves- 2
Cinnamon - 1 inch
Salt - to taste
Coconut fresh - 1 cup grated
Green chillies slit - 4-5
Ginger - 1 inch minced
Garlic - 1 tbsp minced
Oil - 2 tbsp
Grind coconut, green chillies, coriander leaves, mint leaves, ginger, garlic, four cardamoms, cloves, peppercorns, cinnamon with little water to a smooth paste using a blender. Keep it aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add 2-3 cups of water into the inner cooking pot. Add mutton, four cardamoms, cloves, peppercorns, bay leaves, ½ inch cinnamon and saute well. Press cancel to stop saute.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Meat’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and start down from 20 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sounds and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Remove the contents from the pot. Strain the half-cooked mutton in a bowl. Discard bay leaves and cinnamon.
Clean the pot and press saute. Add oil to the inner cooking pot and let it heat a bit. Add curry leaves, turmeric powder, onion and sauté till onion turns brown in colour. Add the ground paste and sauté for a minute.
Next add half cooked mutton and mix well. Further, add salt, cumin powder, coriander powder, fennel powder and mix well.
Add stock and stir. Allow it to open cook for 10 mins. Once done, switch to keep warm or off mode. Garnish with coriander leaves.
Serve the mutton nilgiri korma with roti.