Achari Gosht Recipe
The mutton gravy dish is filled with great flavors from fennel seeds, cumin seeds, onion seeds, mustard seeds and and dry red chillies. A gravy dish that has the right flavors of spiciness and strong flavors of Achari Masala. Serve it along with garlic naan and pickled onions.
Achari Gosht Recipe is a must try recipe that has great flavors from fennel seeds, cumin seeds, onion seeds, mustard seeds and and dry red chillies. A gravy dish that has the right flavors of spiciness and strong flavors of Achari Masala. Usually Achari masala refers to the pickle masala that has the slight flavor of tanginess and strong flavor of spice. The flavors are developed more because of the roasting of the spice and then grounding them and adding it into the sautéed mutton gravy.
If you are looking for more Mutton Recipes here are some :
For the marinade
- 300 grams Mutton
- 1/2 cup Curd (Dahi / Yogurt)
- 1 teaspoon Red Chilli powder
- 1 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , adjust according to taste
- 2 teaspoons Oil Ingredients to Grind
- 2 Tomatoes , chopped
- 2 Onions , sliced
- 1 Green Chilli For the Achari Masala
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 Dry Red Chillies
How to make Achari Gosht Recipe
To begin making the Achari Gosht Recipe, in a large bowl add the curd, red chilli powder, coriander powder, garam masala powder and turmeric powder and mix them well together. Place the mutton pieces in this curd mixture and coat the mutton with the curd/marinade mixture. Keep it aside for at least 1 hour.
In a mixer, add onions, tomatoes and green chillies and grind to a smooth paste and keep it aside.
In a skillet, add all the ingredients to prepare the achari masala and roast the whole spices on a medium flame for 10 minutes until the seeds start popping out.
Take the skillet off the heat and let the spices cool to room temperature. Grind this into a coarse powder in a mixer and keep it aside.
In a pressure cooker pan, heat some oil, add the ground tomato and onions mixture and saute till they lose their raw smell.
Add in the achari masala and saute for some more time. Add in the marinated mutton pieces and keep cooking till the curd loses its moisture.
Check for salt and add about 1 cup of water and pressure cook for atleast 5 whistles.