Mutton Kaari

Serves 4–6 | Slow-cooked mutton in nutty, spice-laced curry with coconut milk

A rich and aromatic Bohra curry dish uses CJ’s signature Kaari Masala with slow-cooked mutton and creamy coconut milk. The layering of flavors and textures makes it ideal for celebratory meals.

---

Ingredients

For the Kaari (Curry Base)

• 125 g CJ’s Kaari Masala

• 1 medium onion, sliced

• 3 tbsp pure ghee

• 75 g sour curd

• 1 tbsp ginger-garlic-green chilli (G/G/GC) paste

• 1 tsp turmeric powder

• 1½ cups thick coconut milk

• ½ cup tamarind juice

• 4–5 star anise (badiyan phool)

• 2–3 bay leaves (tej patta)

• 2 stems of fresh curry leaves

• Salt, to taste

For the Mutton

• 600 g mutton (bone-in preferred)

• 2 medium onions, sliced

• 150 g tomatoes, sliced

• 1½ tbsp G/G/GC paste

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp cumin seeds (jeera)

• 2 tbsp pure ghee

• Salt, to taste

---

Preparation

Step 1: Prepare the Mutton

1. In a separate pot, heat 2 tbsp ghee.

2. Add jeera, then 2 sliced onions, and sauté until translucent.

3. Add mutton, G/G/GC paste, tomatoes, turmeric, red chilli powder, and salt. Sauté until the mutton is half-cooked and the tomatoes are well mashed.

4. Add 3 cups of water, cover, and pressure cook for ½ whistle (turn off heat just as pressure begins to build).

5. Allow pressure to release naturally.

6. Open the lid, remove the mutton, and reserve the stock.

---

Step 2: Cook the Kaari

1. In a large, heavy-bottomed saucepot, heat 3 tbsp ghee.

2. Add star anise, bay leaves, and curry leaves. Sauté until aromatic.

3. Add 1 sliced onion and cook until translucent.

4. Lower the heat and add CJ’s Kaari Masala. Roast continuously in one direction, ensuring it does not burn. Sauté until the oil releases from the masala (about 2–3 minutes).

5. Add turmeric powder and G/G/GC paste, sauté briefly.

6. Mix in curd and continue roasting until thick and glossy.

7. Gradually add 2 cups reserved stock, stirring continuously to prevent splitting. As it thickens, add 1 more cup and keep stirring.

8. Adjust the water to achieve a soupy, semi-thick consistency.

---

Step 4: Combine & Finish

1. Add the mutton to the Kaari.

2. Add remaining stock (if required), tamarind juice, and salt to taste. Stir gently and bring to a boil.

3. Once it reaches a boil, reduce the heat and simmer, stirring occasionally and gently, until the oil floats and the mutton is fully tender.

4. Add coconut milk, stir gently, and simmer for 5 minutes.

5. Serve hot.

---

Serving Suggestions

• Garlic Naan or Bread

• Steamed Rice

• Coconut Rice

---

Chef’s Note

“½ whistle” means turning off the heat just before the first full whistle sounds—allowing gentle pressure cooking for tender meat without overcooking.