Mutton Achari (Awadhi Style)

By Bethica Das  |  24th Mar 2019  |  
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  • Photo of Mutton Achari (Awadhi Style) by Bethica Das at BetterButter
Mutton Achari (Awadhi Style)by Bethica Das
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About Mutton Achari (Awadhi Style) Recipe

This is mutton cooked with spices generally used for making pickles. Hence the name. It gives out a distinct flavour. The origin of it lies in the Awadhi cuisine. Stuffed green chilies are sometimes added to the curry in the cooking process, which is purely optional. It is cooked in mustard oil to bring out the true traditional flavour. This yummy mutton curry can be prepared either dry or with gravy and can be relished with rice, chapati, naan or paratha.

Mutton Achari (Awadhi Style)

Ingredients to make Mutton Achari (Awadhi Style)

  • 500 gms Mutton cubes, cleaned, washed & drained
  • 2 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 2 tomatoes, chopped
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. fenugreek seeds
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. nigella seeds (kalonji)
  • 1/2 tsp. mustard seeds
  • 3-4 cloves
  • 4-5 dry red chillies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 4 tbsp. mustard oil
  • 1 tbsp. coriander leaves, chopped

How to make Mutton Achari (Awadhi Style)

  1. Dry roast the ingredients starting from the cumin seeds to dry red chillies. Cool and grind to a fine powder. Keep aside.
  2. Heat oil in a pan and stir fry the onions till light brown. Add the ginger-garlic paste and saute well followed by the chopped tomatoes. Fry till oil separates from the sides of the pan.
  3. Add the ground masala and stir for a minute. Add the mutton and saute for a while on low heat till well browned.
  4. Add the salt, turmeric powder and a cup of water. Pressure cook for 20-25 minutes on low flame after the first whistle.
  5. Serve, garnished with coriander leaves. Best had with naan/parathas. Can also be had with Biryani or plain fried rice.

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