Achari Mutton Curry

 

          Turn your normal mutton curry into an exotic restaurant style with a slight twist. Just add some lime pickle, either homemade or store bought, to enhance the flavour of the dish. It turns out just awesome with a slight hint of lemon. This is a great party recipe that is apt for special occasions. It is an ideal weekend lunch menu too, with your loved ones. You can enjoy with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or just plain chapatti. 

• 500 gms. mutton with bones, curry cut 
• 1 tbsp. lime pickle
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 3-4 green chilies
• 1/2 cup yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder (dry roasted & ground)
• 1 tsp. cumin powder (dry roasted & ground)
• 1-2 medium size potatoes, whole or cut into half
• 3 tbsp. oil
• 1 onion, sliced
• 1 tsp. coriander leaves, chopped

          Blend together onion (roughly chopped), ginger, garlic, green chilies, yoghurt, lime pickle and all the dry spices into a paste. Marinate the mutton with it overnight. 

          Heat oil and fry the potatoes till light brown in colour. Drain and keep aside. In the same oil, sauté the sliced onion till light brown. Add the marinated mutton and cook, covered on a low flame till almost dry.

          Add 1 cup water and the fried potatoes. Pressure cook for 20-25 minutes on a low flame after the first whistle. When done, garnish with chopped coriander leaves. 

          Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or just plain chapatti.