ABOUT ACHARI GOSHT / MUTTON CURRY WITH PICKLE SPICE MIX RECIPE
Achari gosht is a spicy and tangy meat dish cooked with pickled spices. It is a treat for those who love spicy food.Traditionally mustard oil is used for the preparation of this dish which gives it a distinct pickle flavour.
Recipe Tags
Non-veg
Medium
Dinner Party
North Indian
Simmering
Pressure Cook
Sauteeing
Main Dish
Egg Free
Ingredients Serving: 3
(Ingredients for Achari Masala / pickle spice mix)
Saunf / fennel seeds ... 1 tbsp
Jeera / cumin seeds .... 1 tbsp
Kalonji / onion seeds .... 1/2 tbsp
Methi dana / fenugreek seeds .. 1/2 tbsp
Mustard seeds ..................... 1/2 tbsp
Dry red chillies ................. 3-4
(Other ingredients)
Mutton .... 500 gms
Onion ..... 1 sliced
Tomato puree .. 2-3 tbsps
Yogurt ......... 1 cup
Ginger paste .. 1/2 tbsp
Garlic paste .... 1/2 tbsp
Green chillies .... 3-4 (select big ones as we need to stuff them)
Mustard oil .... 2-3 tbsps ( you may use normal cooking oil if you don't have)
Instructions
Lightly dry roast the pickle spice ingredients and grind them coarsely.
Clean the mutton and boil until three fourths done in a pressure cooker. Add some whole spices like black cardamom, cloves, cinnamon,bay leaves and a little salt. Discard the whole spices after done.
Slit the green chillies and remove the seeds. Take one tbsp of the achari masala and add a little salt and a spoonful of lemon juice.
Stuff the green chillies with it and set aside. Mix the remaining achari masala with the yogurt.
.Heat oil in a pan and saute the onions until translucent. Tip in the ginger garlic pastes.
Now add the tomato paste along with turmeric powder, chilli powder, coriander powder and a little salt.
Stir in the yogurt with the achari masala. Continue stirring to avoid it from curdling.
Now add the meat pieces and mix well. If any stock is left you can add a little if needed.Check the salt and add if required. Simmer it until almost done.
Finally at the finishing stage place the stuffed green chillies on top and cover with a lid. Do not stir.
The chillies will be done in 3-4 minutes. They should remain firm and crunchy. Do not over cook them.
Garnish them on the meat while serving.
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Lightly dry roast the pickle spice ingredients and grind them coarsely.
Clean the mutton and boil until three fourths done in a pressure cooker. Add some whole spices like black cardamom, cloves, cinnamon,bay leaves and a little salt. Discard the whole spices after done.
Slit the green chillies and remove the seeds. Take one tbsp of the achari masala and add a little salt and a spoonful of lemon juice.
Stuff the green chillies with it and set aside. Mix the remaining achari masala with the yogurt.
.Heat oil in a pan and saute the onions until translucent. Tip in the ginger garlic pastes.
Now add the tomato paste along with turmeric powder, chilli powder, coriander powder and a little salt.
Stir in the yogurt with the achari masala. Continue stirring to avoid it from curdling.
Now add the meat pieces and mix well. If any stock is left you can add a little if needed.Check the salt and add if required. Simmer it until almost done.
Finally at the finishing stage place the stuffed green chillies on top and cover with a lid. Do not stir.
The chillies will be done in 3-4 minutes. They should remain firm and crunchy. Do not over cook them.
Garnish them on the meat while serving.
INGREDIENTS
SERVING: 3
(Ingredients for Achari Masala / pickle spice mix)
Saunf / fennel seeds ... 1 tbsp
Jeera / cumin seeds .... 1 tbsp
Kalonji / onion seeds .... 1/2 tbsp
Methi dana / fenugreek seeds .. 1/2 tbsp
Mustard seeds ..................... 1/2 tbsp
Dry red chillies ................. 3-4
(Other ingredients)
Mutton .... 500 gms
Onion ..... 1 sliced
Tomato puree .. 2-3 tbsps
Yogurt ......... 1 cup
Ginger paste .. 1/2 tbsp
Garlic paste .... 1/2 tbsp
Green chillies .... 3-4 (select big ones as we need to stuff them)
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