Mutton Achari

Name: Mutton Achari
Cuisine: Indian
Ingredients: 500 gms Mutton cubes, cleaned, washed & drained; 2 onions, chopped; 1 tbsp ginger-garlic paste; 2 tomatoes, chopped; 1/2 tsp cumin seeds; 1/2 tsp fenugreek seeds; 1/2 tsp fennel seeds; 1/2 tsp nigella seeds (Kalonji); 1/2 tsp mustard seeds; 3-4 cloves; 4-5 dry red chillies; 1/2 tsp turmeric powder; to taste salt; 4 tbsp mustard oil; 1 tbsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#meetthemeat - This is my version of mutton cooked with spices generally used for making pickles. Hence the name. It gives out a distinct flavour. The origin of it lies in the Awadhi cuisine. Stuffed green chilies are sometimes added to the curry in the cooking process, which is purely optional.

It is cooked in mustard oil to bring out the true traditional flavour. This yummy mutton curry can be prepared either dry or with gravy and can be relished with rice, chapati, naan or paratha.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It is cooked in mustard oil to bring out the true traditional flavour. This yummy mutton curry can be prepared either dry or with gravy and can be relished with rice, chapati, naan or paratha.

Saved

Ingredients

500 gmsMutton cubes, cleaned, washed & drained
2onions, chopped
1 tbspginger-garlic paste
2tomatoes, chopped
1/2 tspcumin seeds
1/2 tspfenugreek seeds
1/2 tspfennel seeds
1/2 tspnigella seeds (Kalonji)
1/2 tspmustard seeds
3-4cloves
4-5dry red chillies
1/2 tspturmeric powder
to tastesalt
4 tbspmustard oil
1 tbspcoriander leaves, chopped

Saved

Steps

1

Dry roast the ingredients starting from the cumin seeds to dry red chillies. Cool and grind to a fine powder. Keep aside.
2

Heat oil in a pan and stir fry the onions till light brown. Add the ginger-garlic paste and saute well followed by the chopped tomatoes. Fry till oil separates from the sides of the pan.
3

Add the ground masala and stir for a minute. Add the mutton and saute for a while on low heat till well browned.
4

Add the salt, turmeric powder and a cup of water. Pressure cook for 20-25 minutes on a low flame after the first whistle.
5

Serve, garnished with coriander leaves. Best had with naan/parathas. Can also be had with Biryani or plain fried rice.