Tehari

Mustard Oil - 1/2 cup

Bay Leaf - 2

Cardamom - 3

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup

Ginger Garlic Paste - 2 tsp

Mutton - 1 lb.

Chilli Powder - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt & Pepper

Yogurt - 1/2 cup

Garam Masala - 1 tsp

Fried Onion - 1/2 cup

Kewra Essence - 1/2 tsp

Heat mustard oil in a large pan. Add whole garam masala to temper.

Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappears.

Add mutton, season with chilli powder, coriander powder, cumin seeds, 1 cup water, and the necessary salt and pepper. Cook covered for 35 minutes.

Then add 1/2 cup yogurt and cook covered for another 10 minutes.

Stir in garam masala, fried onions, and kewra essence. Mix well and remove from heat.

For Rice:

Mustard Oil - 4 tbsp.

Bay Leaf - 2

Cardamom - 2

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup, sliced

Ginger Garlic Paste - 2 tsp

Shahi Jeera Rice - 2 cups, soaked

Milk - 1 cup

Salt

Cumin Seeds - 1/2 tsp

Kewra Essence - 1 tsp

Heat mustard oil in another large pot. Add whole garam masala to temper.

Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappears.

Add shahi jeera rice along with milk, 3 cups water, the necessary salt, and cumin seeds. Cook covered for 10 minutes.

Gently fluff the rice and mix in the mutton curry along with fried onions, green chilli, and cilantro. Add kewra essence and place in a preheated oven for 20 minutes.

Remove from heat and gently fluff the rice. Serve warm with a simple salad.

Spice Bag

For the Spice Blend:

• 1 tablespoon (4 g) Sichuan peppercorns, freshly ground with a spice mill or mortar and pestle

• 1 tablespoon (10 g) garlic powder

• 2 teaspoons onion powder

• 1 teaspoon five-spice

• 1/2 teaspoon white pepper

• 1 tablespoon granulated sugar (1/2 ounce; 15 g)

• 1/4 teaspoon MSG

• 2 teaspoons chicken bouillon powder, such as Knorr or Lee Kum Kee

• 1 tablespoon Sichuan chili flakes, see notes

For the Curry Sauce:

• 4 tablespoons unsalted butter (2 ounces; 56 g)

• 2 tablespoons all-purpose flour (about 1/2 ounce; 16 g)

• 1 tablespoon Madras curry powder

• 2 cups (480 g) homemade chicken stock or store-bought low-sodium chicken broth 

• Kosher salt, to taste

For the Chicken and Potatoes:

• 1 recipe Japanese-style karaage or 12 ounces (340 g) frozen, breaded chicken breast nuggets, prepared according to package directions, see notes

• 1 recipe British-style chips or 12 ounces (340 g) frozen bagged steak fries, prepared according to package directions, see notes

For the Stir-Fry:

• 2 tablespoons (30 ml) neutral oil, such as canola or peanut

• 1 medium red bell pepper (8 ounces; 227 g), stemmed, seeded, and thinly sliced

• 1 medium onion (8 ounces; 226 g), thinly sliced

• 2 tablespoons chili crisp, such as Lao Gan Ma, plus more as needed

Directions

1. For the Spice Blend: In a small mixing bowl, whisk ground Sichuan peppercorns, garlic powder, onion powder, five-spice, white pepper, sugar, MSG, chicken bouillon powder, and Sichuan chili flakes to combine. Season to taste with additional garlic powder, sugar, and/or chili flakes as desired; set aside.

2. For the Curry Sauce: In a small saucepan set over medium heat, melt butter. Whisk in flour and curry powder and cook, stirring frequently, until lightly browned and fragrant, 3 to 4 minutes. Add warm chicken broth, whisking to combine, and cook, stirring frequently, until glossy and thick enough to coat the back of a spoon, 4 to 5 minutes. Season to taste with salt. Reduce heat to lowest setting and cover to keep warm, stirring occasionally.

3. For the Chicken and Potatoes: Season karaage or chicken nuggets and chips or fries with 2 teaspoons of reserved spice blend, tossing to evenly coat; set aside.

4. For the Stir-Fry: In a large wok or carbon steel skillet set over medium-high heat, heat oil until shimmering. Add onion and pepper, and cook, stir-frying until edges are lightly charred and vegetables have softened, about 5 minutes. Add chicken and potatoes to the wok, and season with 2 teaspoons spice blend and chili crisp. Using a spatula, toss ingredients in wok to evenly coat with chili oil and spices, about 1 minute.

5. Transfer mixture to a wide, shallow bowl, and serve alongside curry sauce for dipping.

Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc.

Cumin seeds - 1 tsp

Ginger - a small pc.

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.