Tangy-pickly tasting mutton, Achari gosht or pickled mutton is a fabulous cuisine for non vegetarian lovers who like to include pickles in their meals. This awesome dish originated in Punjab-India is popular for its spicy and tangy taste.
- Mutton, cleaned thoroughly and cut into 2 inches pieces 500 grams
- Onions, finely chopped 2 medium
- Tomatoes, chopped 2 medium
- Ginger, finely chopped 1 tablespoon
- Garlic cloves, finely chopped 5 – 6
- Cumin seeds 1 teaspoon
- Cloves 4 – 5
- Fenugreek seeds 1 teaspoon
- Fennel seeds 1 teaspoon
- Mustard seeds 1 teaspoon
- Dried whole red chilies 3 – 4
- Turmeric powder 1/2 teaspoon
- Kashmiri red chili powder 1/2 teaspoon
- Salt To taste
- Mustard oil 3 tablespoons
- Water 2 cups
- Fresh Coriander (Cilantro), chopped For garnish
- Dry roast whole spices i.e. cloves, cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, onion seeds and dried whole red chilies together and grind them together in a food processor. Keep this ground pickle mixture aside.
- Put a heavy base pan on medium heat with mustard oil in it and heat till it starts giving out smoke. Turn off the heat and let it cool to room temperature.
- Again turn on the heat and add onions. Stir-fry for 3 – 4 minutes or until they are light pink in color.
- Add chopped ginger and garlic, stir and sauté for 2 – 3 minutes more.
- Now add chopped mutton pieces and stir fry them from all sides until they are brown.
- Add chopped tomatoes, red chili powder, turmeric powder and salt along with ground pickle mixture prepared in step 1.
- Cook until tomatoes are tender and start to leave oil on sides.
- Add water, mix it and cook the mutton covered for 30 – 35 minutes or until mutton pieces are tender and nicely done. Stir often.
- Turn off the heat and transfer the cooked Achari Mutton into a serving dish.
- Garnish with chopped coriander (cilantro) and serve hot with rice or rumali roti/naan/chapatti.
Preparation Time: 1 hour 10 minutes