Bankshall Kárhí

Ingredients

• 4 chittacks (approximately 100g / 7 tablespoons) Ghee (A chittack is a traditional Indian unit of weight approximately equal to 25g. Use clarified butter if ghee is unavailable.)
• 2 medium onions Onions (for frying) (Finely sliced or chopped. These are fried separately and added back at the end.)
• 1 portion (as required) Meat (The original recipe does not specify the type or weight of meat. Bone-in lamb or goat are traditional choices for this style of curry.)
• 12 small onions Small onions (These are ground into the paste. Shallots or pickling onions work well.)
• 4 pieces (fresh turmeric) Turmeric pieces (Fresh turmeric pieces, each roughly the size of a large garlic clove. Ground into the paste.)
• 4 cloves Garlic cloves (Ground into the paste.)
• 2 pieces (fresh ginger) Ginger pieces (Fresh ginger pieces, each roughly thumb-sized. Ground into the paste.)
• 4 tablespoons Curd (plain yoghurt) (Use plain, unflavoured full-fat yoghurt. Ground into the paste to help bind and tenderise.)
• 4 chillies Chillies (Ground into the paste. Adjust quantity to your preferred heat level.)
• 1 tablespoon Coriander seeds (Ground into the paste.)
• 0.5 teaspoon Caraway seeds (Pounded separately and added near the end.)
• 10 whole cloves Cloves (Pounded separately and added near the end.)
• 12 peppercorns Black peppercorns (The original text refers to 'cones' of black pepper, meaning whole peppercorns. Pounded separately and added near the end.)
• 1 to taste Salt (Added at the end. Start with a small pinch and adjust.)

Instructions

1. 1Place a large, heavy-bottomed pot (a degchá — a traditional Indian cooking pot — or a Dutch oven or heavy saucepan) over medium heat. Add all 4 chittacks (approximately 100g / 7 tablespoons) of ghee and allow it to melt fully and heat through until shimmering. Do not allow it to smoke.
2. 2Finely chop or slice the 2 medium onions. Add them to the hot ghee and fry over medium heat, stirring regularly, until they turn a deep golden brown and become dry. This will take around 10–15 minutes. Once done, carefully remove the fried onions from the pot using a slotted spoon and set aside on a small plate. Leave the ghee in the pot.
3. 3While the onions are frying (or just after), cut the meat into bite-sized pieces suitable for a curry — roughly 3–4 cm (1–1.5 inch) chunks. Set aside. If using bone-in meat, cut between the joints where possible.
4. 4In a blender, food processor, or using a traditional stone grinder, combine the 12 small onions (peeled), 4 pieces of fresh turmeric (peeled), 4 cloves of garlic (peeled), 2 pieces of fresh ginger (peeled), 4 tablespoons of curd (plain yoghurt), 4 chillies, and 1 tablespoon of coriander seeds. Blend or grind everything together until you have a smooth, thick paste. If using a blender, you may add a small splash of water to help it blend — but keep it as thick as possible.
5. 5Pour the prepared paste into the pot of ghee (still over medium heat). Stir the paste continuously and cook it, stirring well to combine it fully with the ghee. Keep stirring and cooking until the mixture thickens, the oil begins to separate around the edges, and the raw smell of the onion and spices dissipates — approximately 8–10 minutes. This step is important for developing the flavour base.
6. 6Gradually add the pieces of meat to the pot, a few pieces at a time, stirring well after each addition to coat every piece thoroughly with the paste. Once all the meat is in, continue stirring frequently over medium heat to prevent the mixture from catching or burning on the bottom of the pot. If the mixture looks too dry at any point, add a small splash of water — just enough to loosen it — and stir well. Continue cooking, stirring often, until the meat is cooked through and tender. Depending on the type of meat, this may take 30–45 minutes. Bone-in cuts will take longer.
7. 7While the meat is cooking, prepare the finishing spices. Using a pestle and mortar (or a spice grinder), pound together the half teaspoon of caraway seeds, 10 whole cloves, and 12 whole black peppercorns until you have a coarse to fine powder. Set aside until needed.
8. 8Once the meat appears to be nearly cooked through, remove the pot from the heat and set it aside for a minute or two. This brief resting period allows the water content of the curry to settle and mix through evenly before the finishing spices are added.
9. 9Add the pounded spice mixture (caraway, cloves, and pepper) to the pot along with salt to taste and the reserved fried onions from step 2. Stir everything together thoroughly to distribute the spices and onions evenly throughout the curry.
10. 10Return the pot to medium-low heat. Continue to gently stew the curry, stirring occasionally, until the meat is completely tender and thoroughly cooked through and the flavours have fully melded. This final stage should take approximately 10–15 minutes. Taste and adjust salt if needed before serving.