Mutton Achari (Pickled Mutton Curry - Awadhi Style)

           

 

          

 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. 

It is cooked in mustard oil to bring out the true traditional flavour. This yummy mutton curry can be prepared either dry or with gravy and can be relished with rice, chapati, naan or paratha.

• 500 gms Mutton cubes, cleaned, washed & drained 
• 2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 2 tomatoes, chopped
• 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
• salt to taste
• 4 tbsp. mustard oil
• 1 tbsp. coriander leaves, chopped

     





          Dry roast the ingredients starting from the cumin seeds to dry red chilies. Cool and grind to a fine powder. Keep aside.

          Heat oil in a pan and stir fry the onions till light brown. Add the ginger-garlic paste and sauté well followed by the chopped tomatoes. Fry till oil separates from the sides of the pan.

          Add the ground masala and stir for a minute. Add the mutton and sauté for a while on low heat till well browned.

          Add the salt, turmeric powder and a cup of water. Pressure cook for 20-25 minutes on a low flame after the first whistle.

          Serve, garnished with coriander leaves. Best had with naan/parathas. Can also be had with Biryani or plain fried rice.