Aadu Kurma ~ Malabar Mutton Kurma


It is the tenth of the month, so it is time for the Muslim Food Blogger challenge! There was a little bit of confusion while trying to set this challenge. InShaAllah, it will be Eid-ul-Adha at the end of this month-early September. The slaughtering of an animal is an important part of the festival, as a part of commemoration of Prophet Ibrahim (AS) and his inclination to accept and execute Allah’s command, despite it being the slaughtering of his eldest son Prophet Ismail (AS), who he was blessed with in his old age. No wonder Allah calls His “Khaleel” (intimate friend) in Surah An-Nisa, verse 125. SubhanAllah…


Since next month would be too late for an Eid post, I thought it was better earlier than later. So the theme for this month is “meat recipes”. During this Eid, since we tend to get a lot of meat from neighbors and friends off what they have slaughtered, lunch and dinner turns out to be more meat-centric. So no better time for such recipe than now… 🙂



I chose to share a very typical way of cooking mutton in the way of “Mutton Kurma”. The North Indian of khorma is totally different from how we make it. I always wonder why the name kurma, but then the deliciousness of the dish tells me not to think too much. 😉 I have already shared two versions of making chicken kurma here and here, so it was high time I share the mutton one. I have adapted this recipe from Thasneem Azeez’s “Malabar Cooking” and uses both cashew nuts and coconut to make the base. It is a very mild gravy without much spices going in, so I normally add more black pepper at the end of my cooking to give it a good heat. It goes amazingly well with a plate of neychor, and is also a good combination with porottas.  Here you can see I have served it with some birinji rice, which was also a lovely side for this mild curry. Off to the recipe…



Aadu Kurma ~ Malabar Mutton Kurma
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Malabar
Serves: 4-6
  • 1 kg mutton
  • 2 tbsp coconut oil
  • 4 large onions, thinly sliced
  • 1 tbsp ginger garlic paste
  • 4 green chillies, slit
  • 2 heaped tsp coriander powder
  • 1 tsp black pepper powder
  • 1 cup coconut
  • 15 cashewnuts, soaked in ½ cup hot water
  • 2 tomatoes, chopped
  • ½ tsp garam masala powder
  • ½ bunch coriander leaves, chopped
  1. Heat oil in a pressure cooker. Add in the onions and saute till wilted.
  2. Add in the ginger garlic paste, green chillies and saute till the raw smell is gone.
  3. Add in the coriander and black pepper powders and saute for a couple of minutes.
  4. Add in the mutton and around ½ cup water. Add salt to taste.
  5. Cook for three whistles or till done, and switch off.
  6. Meanwhile, grind the coconut and cashew nuts till smooth, adding a little or whole of the soaked water.
  7. Once the mutton is done, switch on the flame, add in the ground mixture, garam masala and coriander leaves and bring it to a boil.
  8. Add the tomatoes, switch off the flame.
  9. Close the lid and set aside undisturbed for 10 minutes.
  10. Serve warm with rice or porottas.



 Loading InLinkz ...



  1. says

    It looks and sounds almost like a mutton stew or eshtew 🙂 Hope you are having a fantastic time back home. Enjoyed this challenge as I cooked two dishes with the lamb shoulder and the man is happy! Lol.
    Famidha recently posted…Bedouin Lamb RiceMy Profile

  2. says

    This was a great choice for this month’s challenge! I love that you shared a traditional recipe, although I must sat this Korma is very different compared to traditional Pakistani Korma. SubhanAllah, such beautiful variations of one dish!

    I see that you’re visiting your family in India. I hope you have a wonderful vacation and that you come back refreshed, inshAllah 🙂
    Henna recently posted…Pakistani Slow Cooked Beef Stew – NihariMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge