The #posterboy of #Bohra cuisine, ‘Kaari Chawal’ is a sumptuous, finger-licking mutton /chicken gravy that is prepared on happy and sombre occasions alike (such as the 10th day after demise).
The key to this recipe is getting the kaari masala right and I’m posting a detailed recipe in the next post. The masala is rich and fragrant, made with a generous quantity of #nuts and #spices. The masala is then slow roasted with #coconutmilk and #mutton and at the end, your labour of love tastes and smells like a piece of heaven. No kidding.
Ingredients
- 500 gms In-Bone Mutton Pieces
- 200 gms Kaari Masala* (Recipe In Next Post)
- 1 Tbsp Ginger-Garlic Paste
- 1/4 Tsp Green Chilli Paste
- 2 Star Anise + 2 Bay Leaves
- 1/2 Tsp Red Chilli Powder
- 1 Tbsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 5½ Cups Medium-Consistency Coconut Milk (Dissolve 2 Sachets Of @Maggiindia Coconut Powder In 5 Cups Warm Water)
- 2 Tbsp Thick Tamarind Pulp
- Salt, To Taste
- Oil
Preparation
Prep: 10 minutes
Cooking: 45 minutes
- Marinate the mutton with ginger-garlic paste, green chilli, coriander powder, turmeric powder and salt. Keep aside for an hour.
- Add 2 glasses water to the mutton and pressure cook to 4 whistles or until mutton is tender.
- Heat 5 tbsp oil. Add the kaari masala, star anise, bay leaves and roast on low flame for 5 minutes until aromatic.
- Add the coconut milk and bring to boil. Add the mutton with its stock. Adjust salt and simmer on low flame for 10 minutes. Then add the tamarind pulp. Give it another boil.
- Heat 1 tbsp oil in a tempering vessel. Add the red chilli powder and quickly add it to the kaari. Simmer for another 3-4 minutes.
- Serve hot with khameer roti and white rice garnished with fried onions and coriander.
