Home-made Achari Gosht Recipe

Ingredients

• For the achari masala

  1 tsp Coriander Seeds
• ¾ tsp fennel seeds
• 1 tsp Cumin seeds
• ½ tsp Mustard Seeds
• ¼ tsp Fenugreek Seeds
• ½ tsp nigella seeds

• For the mutton curry

  500 gms mutton
• 1/3 cup Cooking oil
• 2 large tomatoes
• 2 large onions
• 1 tsp salt
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 4 tbsp fresh yoghurt
• 4 green chillies
• 2 tbsp Lemon Juice
• Coriander leaves

Let’s cook

1. Place a large pan on medium-high heat. Add coriander, fennel, cumin, mustard, fenugreek and nigella seeds to it and roast them thoroughly. Switch off the flame and place the pan aside. Once the seeds come back to room temperature, grind them into powder using a mortar and pestle.

2. In a blender, add chopped tomatoes, onions and chillies. Grind them until a thick purée is ready.

3. Place a pressure cooker on high heat and add oil to it. Once the oil is hot enough, add chopped onions to the pressure cooker. Then, add the mutton pieces and sauté it for five minutes. Now, add the ginger-garlic paste, turmeric and coriander powder and fry it for three minutes on a medium-high flame. Then, add the grounded achari masala and stir. After a minute, add tomato purée and yogurt to the mixture and let it cook for five to seven minutes. Lastly, add water to the cooker and place the lid over it.

4. Once the mutton cooks evenly, garnish it with coriander leaves and serve it hot with roti or jeera rice.