Mutton Acahari Curry

Achaar Gosht. Mutton in Rich Pickle style Curry. Mutton Curry with Pickling Spices.
Mutton with bitter tasting spices curry.

Being a South Indian, I rarely make Gosht recipe at home. Always appreciated Northies pickles, although same spices, they make it different from southerners. When there is no mood for hot southern version, I try this pungent-bitter curry for the variation.

Ingredients:

Goat’s Meat 1/2 kilo(with or without bones)
Bay leaves – 3
Green chilies 3 – slitted
Yogurts 1 cup
Country tomatoes 1-2 – chopped
Lemon/Lime juice – from 1 large fruit
Sesame oil – 1/4 cup

Achaari Masala Powder:

To be Toasted & Powdered:(Achaar Powder 1)

Mustard seeds 2 spoons
Fenugreek seeds 2 spoons
Coriander seeds 2 spoons
Black pepper 2 spoons
Dry red chilies 10
Cumin seeds 1 spoon
Fennel seeds 1 spoon.

Other Ingredients for (Achaar Powder 2):

Turmeric powder
Salt
Mango powder 2 spoons (Amchoor powder)
Dried Ginger powder
Dried Garlic powder.

Method:

Mix achaar powder 1 & 2 together. To this achaar masala mix lemon juice and set aside.

Now slit green chilies and stuff few spoons of above masala in it. Set these stuffed chilies aside.

Now chunk your meat, trim their cholesterol sheets. Then leave them in remaining achaar powder + yogurd mixer. Let this sit in marination for complete 2-4 whole hours.

Heat oil in a strong bottomed Handi(preferably iron vessel). When the oil is hot enough, add bay leaves to it.

Then followed by stuffed chilies. Let the chilies splutter well.

Now add chopped tomatoes to it. Fry this real good. Maybe till tomatoes are soft and oil shows up on sides.

Add marinated meat to it along with yogurts. Cover and cook them. Maybe till the chicken is almost done and gravy thickens and oil shows up on top.

When the gravy is done and oil shows up on sides. Remove immediately from stove top and transfer the contents to display bowl.

Variation: One can fry dry red chilies/green chilies separately in a pan and garnish it later. This looks better while serving.

Garnish as you please…with chopped cilantro leaves or fried curry leaves.

Serve this gravy warm along with Naan, Pulkas, Chappathis or Pooris. It tastes good with even plain steam cooked rice and Idly too.