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Ingredient
Mutton Achari
Introduce
Chef :
Bethica DasMutton Achari
#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.
Ingredient
1 tbsp
ginger-garlic paste
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
Cooking instructions
* Step 1
Dry roast the ingredients starting from the cumin seeds to dry red chillies. Cool and grind to a fine powder. Keep aside.
* Step 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.
* Step 3
Add the ground masala and stir for a minute. Add the mutton and saute for a while on low heat till well browned.
* Step 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.
* Step 5
Serve, garnished with coriander leaves. Best had with naan/parathas. Can also be had with Biryani or plain fried rice.
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