Gosht (Lamb or Mutton) curry which combines tenderised meat in pickle flavours of fresh spices.
Achari Gosht is a wonderful and simple recipe. The Achar (pickled) ingredients are cooked in mustard oil with onions seeds, mustard seeds, fennel and fenugreek seeds which are key to the Achari flavouring. An absolutely delightful tasting dish, which brings the taste buds alive.
For the MARINADE
1.5 kg Mutton, small pieces
2 Tablespoon thick set Yogurt 1 Tablespoon Ginger paste 1 Tablespoon Garlic Paste 2 Teaspoon Coriander Powder 1/2 Teaspoon Turmeric Powder 1 Teaspoon Red Chilli Powder 1 Teaspoon Salt As per taste 1 Teaspoon Lemon Juice
For the CURRY
2 Onions, medium size 1 Inch Ginger 2 Tomatoes medium Size 1 Green chillies 2 Dry Red chillies 1 Teaspoon Mustard Seeds 1 Teaspoon Fenugreek seeds 1 Teaspoon Cumin Seeds 1 Teaspoon Fennel Seeds 1 Teaspoon Onion Seeds 1 Tablespoon Edible Mustard Oil
2 Cups of water Fresh Coriander Leaves For Garnishing
1. In a mixing bowl, take all the ingredients listed under the marination, mix all of them together and add mutton pieces to this marinade and leave it for at least 25-30 minutes.
2. Now, in a pan dry roast red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds for 5-6 minutes. Cool slightly and then grind coarsely with the help of a pestle & mortar.
3. Finely chop Onions and in a blender puree together Tomatoes, green chillies and ginger and set aside.
4. Heat mustard oil in a thick-bottomed pan until you see smoke coming out of it, cool it, and then heat it again. Now, add onions and sauté till brown. After this, add the coarsely ground masala powder and saute it for one minute.
5. Now add marinated mutton, cook on high heat till mutton pieces are well browned. At this stage, add tomato puree and cook this until it starts separating the oil . Then add two cups of water and cover the pan with lid. Lower the heat to medium and cook till the mutton is properly cooked while stirring and checking the tenderness occasionally. (This should take around 40 mins).
6. Once the mutton is tender and you have desired consistency of sauce, then and the coriander leaves.
Serve with Roti, Nan or Rice.
1. You can marinate the mutton for longer depending upon how much time you have. The longer it's left for marination, the less time it will take to cook and more of the flavours infused within the meat.
2. Always heat the mustard oil till its smoking point in the first instance otherwise the lamb will smell more of mustard oil after cooking, if not heated properly.
3. You can always adjust the level of spice according to your taste. But this recipe is more authentic with right level of spices.
4. Always dry roast the spices on low heat otherwise they will be burnt.
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