Achari Gosht | अचारी गोश्त | Khazana of Indian Recipes | Mutton Curry | Sanjeev Kapoor Khazana

An interesting meat preparation that gets amazing flavours of a pickle and gravy is one ‘hell’ of a heavenly dish.

ACHARI GOSHT

Ingredients

750 grams mutton, cut into 1½ inch pieces on the bone
8 dried red chillies
1 teaspoon mustard seeds
½ teaspoon fenugreek seeds
½ teaspoon cumin seeds
1 teaspoon fennel seeds (saunf)
1 teaspoon onion seeds (kalonji)
5 cloves
4-5 tablespoons mustard oil
4 medium onions, chopped
2 inch ginger piece, chopped
15-20 garlic cloves, chopped
4 medium tomatoes, chopped
½ teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
1 tablespoon lemon juice
3 tbsps chopped fresh coriander leaves
Ginger strips for garnish

Method

1. Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves. Cool slightly and grind coarsely.
2. Heat the mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add the onions and sauté till brown. Add the ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, while stirring continuously.
3. Add mutton, cook on high heat till mutton pieces for 4-5 minutes or till well browned.
4. Add tomatoes, turmeric powder, red chilli powder and salt and mix well. Cook till oil separates. Add 2½ cups water, bring it to a boil. Cover and cook on medium heat for 45-50 minutes or till the mutton is done, stirring occasionally.
5. Add lemon juice and mix. Add coriander leaves, mix and switch the heat off.
6. Serve hot garnished with coriander leaves and ginger strips

Chef’s Tip: Pressure cook the mutton/lamb to cook it faster.

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