Achari Mutton Curry

Name: Achari Mutton Curry
Total time: 2100 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gm mutton with bones, curry cut; 1 tbsp. lime pickle; 1 onion, roughly chopped; 1 inch ginger; 3-4 garlic cloves; 3-4 green chilies; 1/2 cup yoghurt; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tbsp. coriander powder (dry roasted & ground); 1 tsp. cumin powder (dry roasted & ground); 1-2 medium size potatoes, whole or cut into half; 3 tbsp. oil; 1 onion, sliced; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#weekorange - Turn your normal mutton curry into an exotic restaurant style with a slight twist. Just add some lime pickle, either homemade or store bought, to enhance the flavour of the dish. It turns out just awesome with a slight hint of lemon. This is a great party recipe that is apt for special occasions. It is an ideal weekend lunch menu too. You can enjoy with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or just plain chapatti.

Bethica Das @kitchen_flavours

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Ingredients

30-35 minutes

2-3 servings

500 gm mutton with bones, curry cut
1 tbsp.lime pickle
1onion, roughly chopped
1 inch ginger
3-4garlic cloves
3-4green chilies
1/2 cupyoghurt
to tastesalt
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 tbsp.coriander powder (dry roasted & ground)
1 tsp.cumin powder (dry roasted & ground)
1-2medium size potatoes, whole or cut into half
3 tbsp.oil
1onion, sliced
1 tsp.coriander leaves, chopped

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Steps

30-35 minutes

1

Blend together onion (roughly chopped), ginger, garlic, green chilies, yoghurt, lime pickle and all the dry spices into a paste. Marinate the mutton with it overnight.
2

Heat oil and fry the potatoes till light brown in colour. Drain and keep aside. In the same oil, sauté the sliced onion till light brown. Add the marinated mutton and cook, covered on a low flame till almost dry.
3

Add 1 cup water and the fried potatoes. Pressure cook for 20-25 minutes on a low flame after the first whistle. When done, garnish with chopped coriander leaves.
4

Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or just plain chapatti.