Achari Mutton Recipe
Achari Mutton is a tangy main dish that is widely celebrated in South East Asia. It is mainly made up of mutton (lamb), but you can certainly use any type of meat you have in case you’re out of lamb, or feel overwhelmed with its distinctive taste.
- 1/2 kg mutton meat washed
- 1 tbsp oil (Preferably mustard oil)
- 1 cup finely sliced onion
- 1 tsp ginger garlic paste
- Salt to taste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp yogurt
- 1/2 tsp onion seeds or nigella seeds (kalonji in Hindi)
- 1/2 tsp fenugreek seeds (methi seeds in Hindi)
- 1/2 tsp fennel seeds (saunf in Hindi)
- 2-3 slit green chili
- 1 tbsp finely chopped coriander leaves
- 1 tsp lemon extracted juice
Method of Preparation
- First off, in a pressure cooker, add the oil (preferably mustard oil or any edible oil).
- Add the finely sliced onions, sauté till they become transluscent.
- Add the ginger garlic paste into it and sauté well to get rid of raw smell.
- Add the mutton and stir fry well or roast it well until a change in color appears.
- Add salt, red chili powder, turmeric powder and mix all the ingredients together.
- Cook for few minutes.
- Add yogurt and stir well. Let the mixture for a while.
- Add little water if needed and pressure cook until the mutton gets tender.
- To the cooked mutton, add slit green chili. Then, add the mixture of onion seeds, fenugreek seeds, fennel seeds and cook for a while.
- Lastly garnish it with chopped coriander leaves and lemon juice.
- Serve the hot spicy gravy with steamed rice or Chapati.