The Soul of the Thaal: A tangy, spiced curry with tender mutton pieces slow-cooked in CJ’s Kaari Masala and rich coconut milk!
A cherished family tradition and Sunday ritual, designed to be served hot over comforting rice.
Ingredients List
Servings
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 750 | ml | Thin coconut milk water |
| • | 600 | g | Mutton or Chicken (preferably shoulder cut) |
| • | 250 | g | Onions, sliced (divided) |
| • | 150 | g | Tomatoes, chopped |
| • | 125 | g | CJ’s Kaari Masala |
| • | 100 | g | Sour Curd |
| • | 60 | ml | Thick coconut cream or milk |
| • | 45 | ml | Tamarind juice |
| • | 30 | g | Ginger-Garlic-Green Chilli paste |
| • | 30 | ml | Oil |
| • | 30 | g | Pure Ghee |
| • | 10 | g | Salt |
| • | 5 | g | Turmeric powder |
| • | 5 | g | Red chilli powder |
| • | 3 | g | Cumin seeds (jeera) |
| • | 2 | g | Star anise (badiyan phool) |
| • | 2 | g | Bay leaves (tej patta) |
| • | 1 | g | Fresh curry leaves |
Method / Instructions
- Pressure Cook Mutton Base: Heat oil in a pressure cooker, add cumin seeds and sliced onions. Sauté until tender, then mix in chopped tomatoes, turmeric powder, and red chilli powder.
- Bhun & Cook Mutton: Add tender mutton (shoulder cut), ginger-garlic-green chilli paste, and thin coconut milk. Sauté thoroughly until juices release. Add remaining thin coconut milk, pressure cook for 1 whistle, and let pressure release naturally. Strain and separate the tender mutton from its aromatic stock.
- Prepare Kaari Base: In a separate pot, heat pure ghee and crackle star anise, bay leaves, curry leaves, and sliced onions until golden brown.
- Roast Masala: Add CJ’s Kaari Masala and bhun until oil glistens. Stir in sour curd and cook until the masala becomes deeply fragrant and releases oil.
- Combine Mutton & Stock: Pour in a splash of the mutton stock to dissolve the masala, then add the cooked mutton and remaining stock. Bring to a gentle boil and adjust salt.
- Slow Simmer: Cover and simmer on low heat for about 30 minutes until the mutton is melt-in-the-mouth tender.
- Final Touch: Stir in tamarind juice, thick coconut cream, and fresh coriander. Simmer gently for 10 minutes until oil floats to the top. Serve hot with rice! Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 480 Kcal |
| 💪 Protein | 28.0 g |
| 🌾 Carbohydrates | 14.0 g |
| 🥑 Total Fat | 35.0 g |
| 🧈 Saturated Fat | 12.0 g |
| 🌱 Dietary Fibre | 3.0 g |
| 🍬 Total Sugars | 6.0 g |
| 🧂 Sodium | 650 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Use quality shoulder-cut mutton for the best tenderness and richness without prolonged pressure cooking.
- Slow-simmering the mutton in the kaari after combining allows the flavors to penetrate deeply.
Serving Suggestion
- Serve steaming hot alongside plain basmati rice or Pulao for the quintessential Bohra Sunday thaal experience.
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