Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…
- Mutton / Lamb – 250 gms
- Butter beans / Overnight soaked Rajma – 20 gms
- Onions – 200 gms
- Potatoes – 150 gms
- Green chillies – 3 nos
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Black peppercorns – ½ tsp
- Cinnamon (1” inch stick) – 2 nos
- Coconut milk – 2 cups
- Cloves – 5 nos
- Star Anise – 2 nos
- Ginger (1 “inch stick) – 1 no
- Garlic – 7 cloves
- Salt to taste
- Curry leaves – 2 sprigs
- Sesame oil – 1 tbsp.
Making of Paal Kari / Lamb Cooked in coconut milk –
- Clean the lamb/mutton pieces and keep it aside.
- Finely chop half the quantity of onion and roughly chop the rest of the pieces.
- Peel and roughly cube the potatoes to pieces.
- Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
- Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
- Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
- Add the finely chopped onions, and cook until they turn transparent.
- Add the cubed potatoes and cook for 5 mins.
- Pour the pressure-cooked mutton along with the beans and the stock.
- Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.
Serve hot with Coconut milk rice or Toast Bread.