First, let’s cook the mutton. I prefer cooking the mutton in a pressure cooker and here is how I do it. Bone-in mutton is preferred and keep the pieces small and bite-size for this kurma. Add the cleaned mutton to a cooker. Add the water, spices, and salt. Cover the pan with a lid and add the pressure weight. Cook on a medium flame for about 20-25 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle down. Open the cooker and check if the meat is soft and tender. If need be, cook for a few more minutes. Set aside.

Grind everything listed under vellai masala paste. Grind to a smooth paste in a blender or a heavy-duty mixie. Set aside.

Now let’s make the kurma.

Heat oil in a pan and add in the cloves, cardamom, curry leaves, and ginger. Saute for a few seconds. Add in chopped green chillies and the sliced onions. Cook till the onions are soft. Add the remaining salt and the tomatoes. Go easy on the salt as the mutton is already salted. Add the mint leaves and mix well to combine. Cover the pan with a lid and cook for a couple of minutes. 

Add the cooked mutton along with the stock. Add the ground vellai masala paste. Wash the mixie with a cup of water and add to the pan. Mix well. Cover the pan with a lid and simmer on a low flame for 5-7 minutes. The kurma might foam up a little while cooking. So keep stirring every now and then. 

Finally, finish with sprinkling black pepper powder and coriander leaves.

Serve hot with idli, dosai, and appam.