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Achari Mutton Curry

Ready in: 25 mins
Servings: 4

Ingredient

Mutton 1 kg

Garlic ginger paste 1tbs

Yogurt 250 gms

For curry:

Oil for cooking

Yellow mustard seeds ½ tsp

Black mustard seeds ½ tsp

Onion (chopped) 4 units

Achari masala with (Grinded green chillies) 1 tbs

Black cumin (Kalonji) ½ tsp

Red Chillies (crushed) 1 tsp

Turmeric ½ tsp

Shangrila Pickle Paste 3 tbs

Mango powder (Amchur powder) 1 tsp

Fenugreek (Kasoorie Meithei) 1 tbs

Salt as per taste

Jaggery (gur) 1 tsp

Ginger (julienne) for garnish

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Preparation

Method

  • Marinate mutton in yogurt and ginger garlic paste.Cover and leave.
  • Heat oil, sauté onion when soft, add some water and cook till onion dissolves and oil separates.
  • Now add cumin, black mustard seeds, yellow mustard seeds, black cumin, crushed red chilies, turmeric, grinded Achari masala, mango powder (amchur powder) and sauté everything well.
  • Add marinated meat and sauté till color changes.When oil separates, add some water, leave on lowflame till meat is tender. If there is water left and the curry is thin, reduce it by stirring it. Curry should be thick.
  • Now add tomatoes and cover. Leave in steam till tomatoes are soft and leaves the skin. Now remove the tomatoes skin.
  • Crush the tomatoes, sauté very well till it blends with the curry. When the oil separates, add Shangrila Pickle Paste, Fenugreek and Jaggery (Gur). Mix it well
  • Add salt, mix in curry and taste it. Add more salt if required.
  • In the end, add stuffed masala chilies. Mix only once or twice to avoid breaking of chilies.
  • Achari Mutton is ready. Garnish with ginger julienne and serve with Naan or Steamed Rice.

Tip

Mutton requires more time to cook so leave it on low flame till it gets tender

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