Achari Gosht or Achari Mutton or Pickle Mutton

Achari Gosht

1.5 Kilo Mutton or Goat Meat (to be cut into medium sized pieces)

Ingredients:

Achari Masala:

1.5 tsp of Onion seeds or Kalonji

¾ tsp of Fenugreek Seeds or Methi Seeds

1.5 tsp of Mustard Seeds

12 Cloves

1.5 tsp Fennel Seeds

¾ tsp of Cummin Seeds

12 Red Chillies

All these have to be dry roasted and ground to make a powder.

Marinade:

2 Cups Yoghurt

1.5 tsp Salt

Ground achari masala powder (balance after using enough for the chillies)

Juice of 3 lemons & Ground powder (to stuff the chillies and soak the stuffed chillies)

8 green chillies (slit on one side and stuffed with paste of ground powder and little lemon juice)

Other Ingredients:

1 tsp of Turmeric Powder

1 tsp of Red Chilli Powder

1 tsp of Garam Masala Powder

1.5 cup of chopped coriander leaves

2 Onions Chopped fine

Ginger 3 inches & Garlic 12 cloves (paste)

2 Tomatoes Chopped fine

1 Cup of Mustard Oil

Method:

Prepare the marinade for Green Chillies (sufficient to stuff the chillies). Slit the chillies on one side, remove seeds and stuff with the paste. Place all the stuffed chillies in a bowl and soak them in the remaining lemon juice. Keep aside for half an hour.

Prepare marinade for Mutton (yoghurt, salt and remaining ground powder). Marinate the mutton and keep aside for 15 to 20 minutes.

Take a pressure cooker. Heat oil one cup of mustard oil. When hot add chopped onions and ½ tspsalt. When onions become brown add turmeric and ginger garlic paste. Fry for some time (3 minutes) and add chopped tomatoes and fry for 5 minutes. Add the Red chilli and Garam Masala Powder . Mix well and fry for a minute. Add the marinated mutton and fry till the mutton pieces and well coated with the masala. Add little water (don’t add too much, as water from mutton will come out while pressure cooked) and pressure cook it. A couple of whistles and then keep it on slow fire for about 15 to 20 minutes.

Take the lid off and check whether mutton is cooked. Also if the gravy is more than reduce the gravy by keeping the cooker open and cooking it further to let the water evaporates. The gravy should be slightly thick. Check for salt, add if required. Add the stuffed chillies, lemon juice and mix well. Boil on slow fire for 10 minutes. Add Coriander leaves and put off the flame (or remove from stove if electric stove).

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