White Kurma/Gravy-Two versions

Spicy tasty is hosting a fortune-cooking contest. They matched different Zodiac signs with different food items. I selected Leo, which is my Dad, My Husb, brother and nieces sign. Yes, so many people under Leo…
This recipe is so versatile, can be prepared with vegetables or non- veg. I am bringing both versions together in my single post.
I choose Lamb White kurma .One of my mom signature dish; she prepares for special occasion, when we have birthdays at home, guests, etc…
The Non- Veg version is entering the fortune- cooking contest.

My Vegetarian visitor/blog friends, u can enjoy with potato and peas white kurma!

The recipe for Ghee/Coconut rice, u can check it out in my older post.

Vegetarian white Kurma with poatato and peas

Let is start with Vegetarian version.

Ingredients:

Potatoes: 2 medium Cut into medium size
Frozen peas: ¼ cup
Onion: 1 big- diced
Curry leaves: few
Cilantro: to garnish
Water: 1 ½ to 2 cup
Salt: per ur taste


Masala to be grind:

Coconut: 1 cup grated
Green Chilis: 5 num or more or less
Cashew nuts: 10 count
Poppy seeds/Khus khus: 1 tbsp (soaked in warm water for 15 min with cashew)
Cinnamon stick: small piece
Cloves: 2
Onion: ½ onion fried with little oil and cool it
Ginger: little piece (1/2 inch)
Garlic: 3 cloves
Fennel seeds: 1 tsp

Grind everything from the list no need of roasting

Tempering:
Cloves: 2
Green cardamon: 1 crushed
Cinnamom stick: ½ inch
Oil: 1 or 2 tsp

Note: The whole Kurma can be prepared in Pressure cooker for quicker version!

Instruction

Heat the pressure cooker with oil, start the seasoning ingredients, after few minutes add, the onion , curry leaves and fry until translucent!
Add the potatoes and ground masala paste, pour 1 ½ to 2 cup of water adjust the salt. Close the lid and leave only one whistle, once the pressure has been released, now add the peas, cilantro and adjust the kurma if u want thinner.

But should be little thick so I taste creamy and good…

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The recipe for Lamb white Kurma is entering the Fortune cooking contest

Pretty much the same ingredients but procedure little different…

Ingredient

Lamb: 1 lb
Green chilis: 5 nunb
Ginger-garlic paste: 1 tsp
Turmeric: a pinch
Salt: a little

Grind the chilis and ging-garlic, wash the lamb and mix the spice , turmeric and little salt (usually, I add salt once the meat is done- otherwise it takes a long time to cook). Add ½ cup of water and cook in pressure cooker. After 7 to 8 whistles switch off and check if it is done. It depends about ur meat freshness…

Masala to be grind:

Coconut: 1 cup grated
Green Chilis: 5 num or more or less
Cashew nuts: 10 count
Poppy seeds/Khus khus: 1 tbsp (soaked in warm water for 15 min with cashew)
Cinnamon stick: small piece
Cloves: 2
Onion: ½ onion fried with little oil and cool it
Ginger: little piece (1/2 inch)
Garlic: 3 cloves
Fennel seeds: 1 tsp

Tempering:

Cloves: 2
Green cardamon: 1 crushed
Cinnamom stick: ½ inch
Oil: 1 or 2 tsp

Note: The whole Kurma can be prepared in Pressure cooker for quicker version!

Instruction

Heat the pressure cooker with oil, start the seasoning ingredients, after few minutes add, the onion, curry leaves and fry until translucent!
Add the cooked lamb and ground masala paste, pour 1 to 1 ½ to cup of water + Meat cooking water adjust the salt. Close the lid and leave only one or two whistles, once the pressure has been released adjust the kurma, garnish with cilantro leaves.

Note & Variations: You can add potatoes too or even substitute the lamb to chicken but doesn't need to be cooked for longer time, as the chicken cooks faster in pot too...

Serve with Ghee rice, this ghee rice looks little different by color because I added one tomato to give a little red color.

White lamb Kurma with Ghee rice

The recipe for Ghee/Coconut rice, u can check it out in my older post.

Hope you enjoyed my both versions and I wish everyone a Happy Long weekend!