Achari Mutton Recipe

Achari Mutton Recipe

Ingredients:

500 gms mutton

3 Onions grated

2 tblsp Garlic Paste

1 tblsp Ginger Paste

3 - 4 Green Chillies

1/2 cup whisked Curd (Dahi)

1 tblsp Vinegar (Sirka)

1/2 tsp Ajwain Seeds

1/2 tsp Nigella Seeds (Kalonji)

1 tsp Kashmirti Red Chilli Powder (Deghi)

1/2 tsp Turmeric Powder (Haldi)

2-3 Bay Leaf

1 Black Cardamom

2 Cloves (Laung)

4 tblsp Mustard Oil

Salt to taste

For Achar Masala

1 tsp Fenugreek Seeds (Methidana)

1 tsp Cumin Seeds (Jeera)

1 tsp Mustard Seeds (rai)

4 Dried Red Chillies

1 tsp Fennel Seeds (Saunf)

1 tblspn Coriander Seeds (Dhania)

How to make achari mutton :

Dry roast the Achar Masala ingredients -

Dry Red Chilly, Fenugreek Seeds, Cumin Seeds, Whole Coriander Seeds, Mustard Seeds and FennelSeeds lightly on a hot griddle or in a microwave. When cool grind it to a coarse powder.

Marinate the cleaned and dry mutton pieces in whisked curd, ginger garlic paste and salt for 2 hours.

In a heavy bottom pan heat the mustard oil and add black cardamom, cloves, bay leaf, ajwain and nigella seeds. Fry for a 30 seconds.

When the seeds begin to sputter add the marinated mutton and let it fry till all the water released is absorbed.

Now add the turmeric powder, red chilly powder, salt and 2 tblsp full of the grinded achari masala. Mix well so that all the mutton pieces are very well coated with the masala.

Cook further when the masala starts to stick add the grated onion. Keep stirring occasionally and scraping the sides.

Once the mutton is 90% done add the curd and vinegar and cook still further till the mutton is completely cooked to your desired bite.

Now add the green chillies and little warm water to get your desired consistency.

When the oil begins to float on top close switch off the flame and dish out Achari mutton or Gosht and serve hot with Laccha Parantha or Naan.