Achari Gosh

Ingredients

500 gms. Mutton Pieces

Achar Masala

8 Whole Dry Red Chillies (Remove Seeds)
1 tsp Mustard Split Seeds (Yellow Rai)
½ tsp Fenugreek seeds (Methi dana)
½ tsp Jeera
1 tsp Fennel Seeds (Saunf)
1 tsp Onion Seeds (Kalonji)
100 gms Mustard oil

Gravy

2 nos. Medium Onions Chopped
2 nos. Tomatoes Chopped
1 tblsp Ginger Paste
2 tblsp Garlic Paste
1½ tsp Red Chilli Powder
½ tsp Haldi Powder
½ tsp Jeera Powder
Salt to taste
Fresh Coriander Leaves Chopped
Lemon Juice for Taste

Method

Dry roast red chilies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds separately. Cool slightly and grind coarsely.

Wash mutton and strain it completely dry. In a sauce pot place mutton and add all the achar masala with salt as per taste. Heat mustard oil in a thick-bottomed pan at smoking point, cool and heat it again. Once again cool it and add it to the mutton and mix well. Marinate mutton for about 6 hours, stirring occasionally.

Take another sauce pan. Add 1 or 2 tblsp oil from the marination and heat it. Add onions and sauté  until soft and light brown. Add ginger, garlic paste, tomatoes, dry powder masalas and continue to sauté for a minute more. Add marinated mutton completely. Keep stirring until the mutton changes it texture and till oil leaves the masala. This should take minimum 20 minutes. Add one and half cups of water, bring it to a boil and cover and let it cook on medium heat for another 10 to 15 minutes, until mutton is well done.

Adjust the seasoning accordingly, add lemon juice if you prefer and serve hot garnished with coriander leaves. Enjoy!!