Travels for Taste

Tales of travel and food with a touch of spice

Achari Mutton Recipe

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Achari Mutton Recipe – a must-have in every home cook’s repertoire

Mutton is my favourite form of consuming red meat and though I LOVE pork with equal fervour, it can never quite compare to the deeply satisfying rich taste of a proper Maharashtrian Mutton Curry. This Achari Mutton curry is something I have cooked several times over the past years and tweaked the recipe to get it to this current one. Though I do still love experimenting with the curry by using various pickles, the basic achari mutton recipe remains the same.

How I came about to love this particular recipe is particularly interesting as it is from a phase of my life when I was working a very hectic full-time job back in India. My colleagues and I were all at a party and that’s when I tasted this Achari Chicken which totally blew my socks off! We were all at my boss’s house in Pune and one of my colleagues who also happens to be a trained chef, made Achari chicken and roti’s for us in a flash! It tasted so divine!

Achari Ghost

Fast foward a few years, to when we have moved to London. I remember,I had to make an urgent trip to India due to some unforseen circumstances. My husband was not able to get leave at short notice and was feeling pretty misreable for not being able to fly with me. I had to do something to lift his spirits and comfort food topped the list. After all, nothing beats the feeling of waking up after a good afternoon nap on a weekend, better till if that nap is brought by the supreme satisfaction one feels after consuming a comforting homecooked meal that reminds you of the taste of life back in India. Exactly for such occasions a good mutton curry and rice meal, is just the thing.

Mutton in a rich pickle flavoured curry

Fresh Mutton was procured but I didn’t have any puree’s to marinate them in and then a brainwave happened ! I got out my most treasured bottle of mango pickle made by my sister’s mum-in-law (who is an expert with pickles and makes a minimum of 10 varieties every summer, yes you heard that right, TEN, these are then packed and parceled all over the world !!)

I really didn’t want to use up all the pickle but for a kilo of mutton, I just had to, ah well small scarifies for the larger good I say 🙂

I silently thank Asha Ma as we lovingly call her, for the fabulous pickles she makes so expertly for her family. And more so for her immense patience with packing them neatly in air-tight, spill-proof containers.

Achari Mutton Curry Recipe

Achari Mutton Recipe

Manjiri Chitnis
Achari Mutton Recipe, Succulent mutton cooked in a richly flavoured, thick gravy sauce, flavoured with pickle or achar, this is also called Achari Ghost
5 from 3 votes
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 kilo mutton curry pieces
  • 250 gm 1/2 bottle of mango pickle
  • 2 tbsp heaped of freshly ground ginger garlic paste
  • 200 gm 1/2 tub of yogurt /Dahi
  • 2 medium tomatoes
  • 3 small Red Onions
  • 4 tsp heaped Red Chilli Powder /Laal Tikhat
  • 3 tsp heaped Turmeric Powder / Halad
  • Pinch Asafoetida / Hing
  • 2 Bay Leaves
  • 1 small Stick of cinnamon
  • 4 tsp heaped coriander and cumin mix powder
  • 3 1/2 tbsp Oil
  • 4 boiled eggs peeled and sliced into halves

For the Chilli Marinade

  • 3 Green Chillies
  • 1 Lime juiced
  • 1 tbsp Oil
  • 1 tsp Red chilli powder

Instructions
 

  • Wash the mutton pieces thoroughly and then pour the pickle over them and add the ginger garlic paste and mix well such that each piece coats well in the pickle.
  • Ideally I would marinate this mutton overnight to really let these flavours seep deep into the fibers of the meat. Also, as mutton curry takes longer to cook than lamb it is necessary to ensure that for the flavours to full develop and mature, marination must be done for over 5 hours at least.
  • Cover the meat with a plastic cling film and leave in the refrigerator overnight, do not freeze unless the temperature outside is over 35 deg Celsius as at that temperature if the cooling in the fridge is not good the meat may go bad. If freezing the mutton allow at least 4 hours to totally defrost by first moving from freezer to fridge and then keeping it outside.
  • Pour the yogurt over the marinated meat and mix well,leave aside for 20 minutes
  • Just when you are ready to cook the mutton peel and roughly chop red onions into chunks and also made big pieces of the tomatoes and puree them in the food processor.
  • In a large vessel heat the oil and add a pinch of asafoetida, sauté the bay leaves and the cinnamon stick for about 30 seconds on a medium flame.
  • Then add the red onion and tomato puree , sauté in the oil ,stirring well and let it simmer on a low flame with 1 cup of water.
  • Add red chilli powder,turmeric powder, coriander and cumin mix powder.
  • Let this cook for about 10 -12 minutes.
  • Now add the marinated mutton and add enough water to make a good amount of gravy , if you are going to use the pressure cooker then add a little extra.
  • Cook on a medium flame for about 1 and a half hour , in a pressure cook give it 8 whistles.
  • Mutton pieces have a lot of fat attached on the sides which also adds to the oil used for cooking hence I have used less oil.I am unable to eat the overtly oily curry which leave a huge layer of oil on the top if allowed to stand.
  • Now for the spicy dip, slit the green or red chillies lengthwise and dip into the oil and red chilli powder mix and add the juice of one lime.
  • When the curry is cooked serve hot on a bed of steaming hot rice with half a boiled egg.
Keyword Achari Mutton

For extra flavour bite into the fiery red chilli with the lime-chilli mix. It’s not for the faint-hearted though, but if you really do manage to relish the aftertaste of hot chilli you can safely say that you can now eat any fiery dish without breaking a sweat or getting the runs, a sort of baptism by fire food ritual!! One only for the brave souls! This powerful blast of heat on the tongue will see your forehead dotted with beads of sweat. Truly a labour of love.

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The resulting mutton curry is rich in flavour and served hot with fluffy Jeera rice it is such a satisfying and comforting meal. But the best bit is when you leave the balance of this curry overnight , the next day the taste is so much better I’d almost choose left over curry over the fresh 😉

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Achari Mutton Recipe

Highly recommend serving this curry with a cooling curd side dish – half a cup of yogurt mixed with  with sliced red  onions and cucumbers ,seasoned with a pinch of salt , half a spoon of sugar and 1 heaped teaspoon of toasted cumin powder ,garnished with some freshly chopped coriander leaves.I’d wash down the meal  with butter milk or a good glass or two of a full bodied red wine.

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Achari Mutton Recipe

LEARN HOW TO MAKE INDIAN FOOD FROM SCRATCH WITH MY EASY TO FOLLOW RECIPES

Pomegranate Chicken Curry

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For my next recipe using Chobani Yogurt, I made a spicy chicken curry  main dish, the curry can be made less spicy as per taste by reducing the quantity of red chilli powder and garam masala used.

I have used Chobani Pomegranate Yogurt as it lends a subtle but noticeable tangy twist on the palate.

Serves: 2

Prep Time: 35 minutes including the chopping and slaving bit

You will need:

  • 4 chicken breast fillets chopped into chunks which are curry pieces, yet not totally bite sized.
  • 2 large tablespoons Chobani Pomegranate yogurt
  • 1 large green chilli chopped into big pieces
  • 1 large red spicy red chilli chopped into big pieces
  • Salt to Taste
  • 1 tsp Turmeric powder
  • 2  heaped tsp red chilli powder
  • 1 tsp Garam Masala
  • A pinch of Pepper powder
  • 2 tbsp tamarind paste
  • 3 small red onions finely chopped
  • 1 heaped tsp fresh ginger garlic paste

Method:

  • Heat a sauce on a medium flame and add 2 large tablespoons of sunflower oil
  • Sautee the chopped onions and the ginger garlic paste till the onion changes colour
  • Then add the chicken pieces and reduce the flame , when the chicken changes colour reduce the flame to the bare minimum and stir in the Pomegranate favoured Chobani yogurt. Do this before the chicken begins to cook to run juices as at that stage the yogurt will not be able to lend it flavours to the cooked meat.
  • Then add in this order the red chilli powder, the chopped red and green chillies, the garam masala and the pepper powder, mix well and stir ,then add enough water for the chicken to cook and to allow for some thick gravy . Add just enough or else much will dilute the whole curry and make it will become one big mess- just in case it does, take a deep breath and add 2 small completely boiled or 1 medium-sized potato mashed well into the curry ,it will soak up the excess water but then one needs to adjust the salt and red chilli proportion as well.
  • Now add the salt and mix well. Adding salt before the rest of the ingredients somehow alters taste to a large extent. Cook the chicken on a low flame with lid on checking occasionally and stirring as well. Yes one needs to fawn over the pot like one would over a pesky but adorable toddler. Humm, well now this should cook fairly quickly, check by jabbing a piece of chicken with a blunt knife.
  • I choose to serve this Pomegranate Chicken with boiled basmati rice cooked with garden fresh green peas.
  • Serve with some red onion by the side and freshly chopped coriander (cilantro) for that fresh and tasty garnish.
  • Serving suggestion – serve with boiled basmati peas pilaf/pulav/poolav lightly flavoured with cinnamon and bay leaves – again made with just a tiny drop of oil to sautee the bay leaf and cumin seeds.So good ummm

Chobani Pomegranate

 

 

 

Pomegranate Chicken - Chobani

*Thanks to Chobani for sending me some flavoured yoghurt samples to review. As usual, all opinions are my own. No monetary compensation was provided for this post and I was not expected to write a positive review.

Smoky spicy Lamb with Wild Rice and gravy

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What better way to celebrate the news of #Royalbaby than with a grand dinner at home? Aptly for a royal announcement, I got some ”Duchy Originals” Welsh Organic Lamb Loin Chops. I had some long grain wild rice with me and had been meaning to use it for a while now.

I must admit I did cheat on the gravy though but intend to make my own gravy and store it in the fridge to be used in batches soon. But that is a discussion for later.

So this Gran Luchito smoked chilli paste came as part of the Goody Bag at FBC5 and I couldn’t wait to use it as their Smoked Chilli Honey is absolutely to die for! One taste at the Street Party at FBC5 and I was hooked. So here’s a simple easy peasy recipe that needs only less than 10 minutes to put together and about 35 minutes in the oven for the lamb.

Ingredients:

  • 4 lamb loin chops
  • salt to taste
  • 2 tbsp smoked chilli paste Gran Luchito
  • 1 measure (160 ml is the capacity of my rice measure which came with the rice cooker) long grain wild rice or enough for 2 people.
  • Oil for greasing the pan
  • 2-3 sprigs of fresh thyme

Method:

  • Wash the lamb loin chops under running cold tap water and season with salt rubbing it well on the meat, generously apply the Gran Luchito smoked chilli paste to the lamb.
  • Preheat the oven and while it’s heating up grease a baking tray with some oil.
  • Place the marinated lamb chops on a baking tray and roast in the oven for about 30 minutes, since it’s only 4 chops and soft fresh lamb meat cooks very quickly give one check after 20 minutes. If you plan to add any small new baby potatoes with skin, parboil them first and slice in half and then throw them around the meat tray.
  • While the meat cooks, wash the wild rice and add 2 measures of water to 1 measure of rice. Salt to taste cover and cook till done.
  • Serve the succulent lamb chop on a bed of steaming hot wild rice, and surround the meat with a generous serving of gravy
  • If you also do the roast potatoes it just adds that much more crunch.

If you have time go the whole hog  and add chopped carrots and red onions to the meat. Chop the carrots lengthwise and the onions too.2 carrots and one large red onion should be enough to bulk this meal for 2.

Gran Luchito chilli paste is a hit with the hubby now, so those Oaxacan smoked chillies they use certainly give a deep smokey and rich taste to the meat.

Lamb Chops being marinated in Gran Luchito smoked chilli paste and thyme
Wild Rice,Roast Lamb and roast potatoes with gravy

Jerk Chicken and Coconut Rice

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The first time I ate Jerk Chicken, was at a pop up Caribbean food stall near Haymarket Station, it was served with some tasty rice with red kidney beans and the most deliciously sweet plantain. Ever since I have been waiting to experiment and make this spicy chicken at home. Please resist the temptation of using a jerk sauce out of a bottle, it’s almost a crime because in the recipe I used from the BBC Good Food guide, it makes preparing the marinade a thing of joy. Not only will you learn how each ingredient lends its individual flavour but you can learn how to adjust the ”heat” in this amazing marinade. An advance warning, if you have sensitive skin PLEASE use gloves to marinate the chicken as Scotch Bonnet peppers are PACKED with heat. Ensure you THOROUGHLY wash your hands after you handle these ”hot babies” too! Humm now for the recipe, it’s essentially what was in the original but of course, I have added my own touches and I think they make quite an impact 🙂 So read on folks.

Jerk Chicken

Manjiri Chitnis
Caribbean Jerk chicken is an all-time favourite and tastes even better with a home-mademarinade
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Caribbean
Servings 4 people

Ingredients
  

For Jerk Chicken:

  • 12 chicken thighs with bone
  • 1 garlic sliced through the middle to go in the oven
  • 2 lemons halved to go in the baking tray
  • 1 pair of clean gloves if you have sensitive skin – to marinate the chicken

For the Jerk marinade:

  • 4 Garlic Cloves de-skinned
  • 1 small red onion
  • 1 bunch fresh spring onion roughly chopped
  • 1 portion ginger size that fits inside your closed fist washed, skinned and roughly chopped
  • 1 tbsp thyme – I had none so I used 1 tbsp of Mixed Italian herb powder
  • 3 scotch bonnet chillies de-seeded if you cannot handle very spicy
  • 2 tbsp soy sauce
  • 2 tbsp oil – I used sunflower
  • 4 heaped tbsp brown sugar – I used dark muscovado sugar
  • 1 tbsp ground allspice powder
  • 1 lime Juiced

Instructions
 

  • Blitz all the ingredients for the marinade in the mixer/food processor/blender and make a thick paste, do not add water as far as possible to ensure a thick puree like grainy paste
  • Wash and deskin the chicken thighs and make cuts using a knife
  • Then generously apply the marinade paste all over rubbing into the cuts made to ensure the flavour really seeps into the chicken
  • Marinate overnight in the fridge. Cover vessel with cling film
  • Keep about 2 tbsp marinade aside for adding in the baking tray
  • When you are ready to prepare the chicken pre-heat the oven to 180 – 200 degree Celsius, I have a fan oven
  • Prepare the baking tray by greasing with some oil, place the marinated chicken pieces and surround them with the lime slices and place the garlic halved
  • Cook in the oven for about 45 minutes or until juices run clear
  • When the chicken is in the oven start with the rice

Coconut Rice with Peas

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients
  

  • 200 g Basmati Rice
  • 400 g Coconut Milk can
  • 1 bunch fresh spring onion finely chopped
  • 2 large sprigs of fresh thyme
  • 2 large cloves of garlic skinned and chopped very fine
  • 1 tbsp ground allspice
  • 200 g green peas

Instructions
 

  • Wash the Basmati rice under cold running tap water
  • In a heavy-bottomed vessel, add the washed rice and coconut milk, chopped spring onions, thyme, garlic chopped and allspice
  • Add 300 ml water, mix and add salt to season
  • Cook with lid on a medium flame till water begins to boil
  • Stir with a wooden spatula and then add the green peas
  • Reduce flame and do not cover completely, leave a bit of space for the steam to pass
  • Cook until done

Although the recipe I followed, uses red kidney beans since I was already using them in my Caribbean Sweet Mini Pepper Salad, I choose green peas for my Coconut Rice. I made my own homemade replacement for allspice powder too, it’s very easy and I intend to make it fresh each time I need instead of the store-bought one, simply because it is so quick and easy to prepare! Actually allspice is a spice by itself but it tastes similar to a mixture of cinnamon, cloves, nutmeg, and pepper.

Also Known as: Jamaican Pepper or New spice

Home made all-Spice Powder recipe

Home made all-spice seasoning

Manjiri Chitnis
Try myeasy to prepare and store home-made all-spice seasoning
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 1 portions

Ingredients
  

  • 1 tbsp Cinnamon powder or cinnamon stick – thumb-sized
  • 1 small tbsp pepper powder
  • 1 heaped tbsp of cloves
  • 1 full nutmeg grated

Instructions
 

  • In a pestle and mortar mix the ingredients and grate the nutmeg into it
  • Then smash together to makes a grainy powder
  • Some bits of the clove you may not be able to grind fine, I wouldn’t worry about it unless you want a fine powder then the smallest attachment on your mixer. I have an Indian mixer which I use for my coconut chutneys and it has 3 jars I used the one with 3 blades. Or else just use the pestle and mortar it should work.
  • Store away the remaining homemade allspice replacement powder in a tiny airtight container

A note about the brown sugar vs. dark muscovado sugar

Dark Muscovado sugar is the unrefined form of brown sugar ,its stickier ,heavier,has a longer shelf life than refined sugars and adds a more intense flavour to marinades and since it is stable at high temperatures is great for baking.If you do not have brown sugar its ok to replace it with dark Muscovado sugar. Although as the water content dark muscovado holds is higher one should accordingly taper the use of water in the recipe.

Brown sugar is white sugar and molasses and hence the colour and soft texture. It has the light and dark brown sugar varieties and the lighter it is the milder the flavour.

Muscovado,White & Light Brown Sugar

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