Bohri Kari Chawal
A creamy and hearty stew made with mutton and a nut-based curry with it beingdominated by the aromas of star anise, accompanied by Chawal and mint chutney.
Ingredients
For Kari powder
- 1 nos star anise
- 3 nos cloves
- 4 nos cardamom
- 2 leaves bay leaves
- 8 nos peppercorns
- 1½ inch cinnamon
- 3 nos dry red chilies
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 10 nos cashews
- 5 nos almonds
- 1 tbsp peanuts
- 2 tbsp poppy seeds
- 1 tbsp sesame seeds
For Mutton
- 400 gms Mutton with bones
- 1 tbsp vegetable oil
- 5 cloves garlic
- 1 inch ginger
- 5 nos green chili
- 1 cup sliced onion
For Kari
- 1½ cups coconut milk
- 2 tbsp ghee
- 1 tbsp whole spices (bay leaf, star anise, peppercorns, cardamom, cinnamon, cumin seeds)
- 2 tsp green chili paste
- 2-3 sprigs coriander leaves
- 2 tbsp tamarind pulp
Instructions
- Roast all these ingredients in order to remove the moisture. Blend them by gradually pulsing them in a mixer grinder until fine. Then add 1 to 1½ cups of water to make it into a fine paste.1 nos star anise, 3 nos cloves, 4 nos cardamom, 2 leaves bay leaves, 8 nos peppercorns, 1½ inch cinnamon, 3 nos dry red chilies, 1 tsp cumin seeds, 1 tsp fennel seeds, 10 nos cashews, 5 nos almonds, 1 tbsp peanuts, 2 tbsp poppy seeds, 1 tbsp sesame seeds
- In a pressure cooker heat some oil and add mutton pieces in it, along with ginger, garlic, green chilies, sliced onion and a 2½ cups of water with some salt and pepper. Cook it on medium heat for around 15 to 20 mins or until 80% cooked.400 gms Mutton, 1 tbsp vegetable oil, 5 cloves garlic, 1 inch ginger, 5 nos green chili, 1 cup sliced onion
- In a pan take ghee, and heat it up. then add the whole spices and let them release their aromas.1 tbsp whole spices
- Add the chili paste into the pan and cook it for a few minutes.
- Add the kari paste to the pan and cook it on slow heat until it starts separating its oil.
- As soon as the oil is separated add the mutton in this paste and cook t for the next 3 minutes. Stirring constantly.
- Make fresh coconut milk out of 1 coconut, add it to the mutton.
- Add the mutton stock made while cooking the mutton to the kari, in order to elevate its flavours. Also add seasoning as required.
- At last add tamarind pulp and let it simmer for around 15 mins until you see a good layer of oil on top.
- Finish the kari with some good hearty chopped coriander leaves and your Kari is ready to be served. Best enjoyed with some hot steaming basmati rice and mint chutney.
Notes
Tip : You can add 1 tsp of raw ghee and some garam masala while finishing, which gives a good flavor to Kari.