Achari Gosht

Mutton cooked with the Asian achari masala and topped with lemon juice is a treat to eaters! Lets look at the delicious recipe of Achari Gosht...



Ingredients:

• Mutton 1/2 kg
• Red chilli powder, 1 tspn
• Curd, 250 ml
• Ginger-garlic paste, 1 tspn
• Green chilies, 1-2 finely chopped
• Onion 3-4 fried into barista
• Tomatoes, 3 finely chopped
• Lemon juice, 2 tspn
• Garam masala powder, 1 tspn
• Oil, 3 tblspn
• Shahi jeera, 1/2 tspn
• Cloves, 3-4
• Cinnamon stick, 1
• Black cardamom, 1-2
• Bay leaf, 1
• Salt, as per your taste
• Coriander leaves, to garnish
• Eggs, 1-2 to garnish while serving (optional)

Ingredients to be made into a fine powder:

• Fenugreek seeds, 1/2 tspn
• Coriander seeds, 1/2 tspn
• Dried red chillies, 2-3
• Mustard seeds, 1/2 tspn
• Cumin seeds, 1/2 tspn
• Fennel seeds, 1/2 ttspn

Serves: 4-5

Recipe Type: Main Course

RECIPE:

• Wash mutton thoroughly, take into a wide dish.
• Add well beaten curd, Ginger-garlic paste, salt, few drops of lemon juice, few coriander leaves, 1 tblspn of oil, mix them well. keep it in the refrigerator for upto 2 hours.
• Meanwhile, grind all the ingredients given in the powder ingredients list. Keep aside.
• Fry onions golden brown, just like you fry them for biryani.
• Now, take a heavy bottomed wok, add oil.
• Add all the whole garam masala, fry for 30 secs.
• Add mutton, stir over high flame for 5-7 mins.
• Add tomatoes, mix all well on high flame.
• Now add the powdered masala, red chilli powder, garam masala powder, green chillies, and stir continuously.
• When all the masala and mutton is mixed well, it takes around 15 mins or more.
• Keep the wok covered for 10-15 mins.
• When the masala leaves the oil, add fried onions, few drops of lemon juice.
• Cook till mutton is tender. It will take less time as we have marinated it for long time.
• Adjust the consistency to your preference, it is usually a thick gravy kind of. Add salt.
• Serve topping with some lemon juice, egg slices and coriander leaves, goes yummy with parathas.
• Enjoy! 🍜

Notes:

• Remember to cook the masala well.
• Cook initially over high flame then reducing when its all mixed well and the raw smell of it goes away.