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

Egg Curry/Anda Curry/अण्डा कारी from my college days

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Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan, some eggs and a few basic ingredients. It is hugely popular as a filling, tasty curry and there are as many variations as the imagination, one’s budget and availability of ingredients on a particular day will allow 🙂

This version is what I always make and is sort of derivative of what would be made in the North of India. I sometimes like to make it into a coastal flavoured one by adding freshly grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all, this is a quick, save the evening sort of curry!

It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home-cooked curries.

I wanted to start off my posts for National Curry Week, with this one because of how easy it is to make and a great recipe for students everywhere 🙂

Indian Egg Curry

Manjiri Chitnis
Street food style Indian Egg curry, reminiscent of the delicious street food I enjoyed during my student days in Mumbai, India
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 2 People

Equipment

  • 1 Saucepan with Lid
  • 1 Wooden Spoon/ Spatula
  • 1 Knife
  • 1 Chopping Board

Ingredients
  

  • 4 Medium-sized Eggs
  • 2 Medium-sized Red Onions/ Mumbai Onions
  • 2 Medium-sized Ripe Tomatoes
  • 2 tsp Red Chilli Powder
  • 2 tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 2 Green Chillies
  • 1 tsp Ginger Paste
  • 1 Clove Garlic finely chopped
  • 2 tbsp Olive Oil
  • A pinch Asafoetida (Heeng)
  • Salt to taste
  • Fresh coriander to Garnish

Instructions
 

  • Boil the eggs in an open saucepan and leave aside to cool
  • Roast the chopped red onion in a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies. (If you want a coastal touch add 2 tbsp of freshly grated coconut in this mixture and puree it together, ensure to use at least 3 finely chopped garlic in the pan as they set off the taste of fresh coconut beautifully)
  • In a saucepan heat the oil and add a pinch of asafoetida, then add the chopped garlic and roast till it turns light brown, then add the ginger paste, turmeric, red chilli powder,garam masala, coriander and cumin powders
  • Stir in the onion and tomato puree
  • Cook on a low flame for 2 minutes
  • Then add some water to make a gravy-like consistency and add the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes
  • Serve with hot chapatis/naan bread,paav, soft fresh wholemeal bread or with steaming hot boiled white rice –to make the rice taste heavenly drop a blob of butter, and the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!
Anda Curry

Looking for a Curry Recipe? You might also like:

While we are talking things curry, do also check out this interesting Mapo Tofu curry from one of my favourite blogs 🙂

Why not try my other recipes with Eggs as the star ingredient?

I VISISTED A BUSY EGG FARM WHERE HENS ROAM IN RURAL ENGLAND, HAVE A READ AND BROWSE THROUGH SOME PICTURES FOR A VIRTUAL TOUR

Behind the scenes at an Egg Farm

Angel Hair Pasta and Prawns in Thai Red Curry and white wine sauce

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I loved the name of this recipe by Chef Delia and hubby was also so excited about eating that we went to supermarket that she endorses and got us some really nice White Cooking wine and vermicelli pasta which I used as ”Angel Hair”. The other thing about this recipe that I found appealing was that it was easy to make, serves 2 as a main meal if prepared with suggested quantities and is a really satisfying dish to both cook and eat!

Why is it called Angel Hair ? Capellini Pasta literally means Angel Hair – because this pasta is the finest, thinnest… and when boiled it opens up and is so delicate , almost like how an Angel’s hair would be! Since it is a very light pasta it pairs well with sea food and is sold in nest like shapes that open up into silky strands on boiling …ummm perfect !

Ok my cheat sheet for this recipe , I used Thai red curry paste from a bottle but you can make your own too.As with other types of pasta, it is generally cooked until it is al dente, or firm to the teeth.

I love this angel hair pasta as it cooks really fast and the sauces are taken up so well by the strands.

Serves:2

Marination Time: 4 hours Preparation Time: 15 Minutes Cooking Time:25 Minutes

Ingredients:

  1. 175gm Angel Hair Pasta.
  2. 2 packets of prawns.
  3. 2 tablespoons light olive oil.
  4. 4 large tablespoons Thai Red Curry Past.
  5. 4- 5 large garlic cloves skinned and very finely sliced.I love the skins so I kept them, they add a diferent twist and crackle that I cannot resist!,
  6. 2 large tomatoes skinned,de-seeded and chopped.This was the first time in my life I skinned tomatoes and must say it was fun 🙂
  7. Grated zest and juice of 1 lime
  8. 200ml dry white wine
  9. For the garnish – 3 tablespoons fresh coriander finely chopped,fresh lime thinly sliced.

Method:

  1. Marinate the deveined prawns in the Thai Red Curry Paste and set aside for as long as you can before cooking the meal, as suggested by Delia for 4 hours in a fridge is ideal.
  2. To start with the sauce ,add oil in a pan and the chopped garlic, fry till i is a beautiful golden brown and the kitchen starts to give away a delicious aroma that tantalises your senses…ummm , then go in the pan the lime zest and juice , the tomatoes and wine  and on a high heat cook and eventually reduce  for about  8 minutes.
  3. Now add the prawns and mix well on a high heat, then reduce to a low flame and let this bubble again for 3- 5 minutes.
  4. Turn off the heat once prawns are well cooked and cover and keep warm till the pasta is done as we have to be ready to serve this immediately when the pasta is ready , being thin it does not stay very easy to scoop out and handle once boiled.
  5. In a large vessel boil water with salt and cook the pasta , it is done in 3 minutes precisely.
  6. In bowls ready for serving spoon out the pasta ,whatever water comes with it , wil be soaked up by the pasta and the sauce.
  7. Serve the prawns in the Thai red curry paste and white wine sauce on top of the Angel Hair Pasta.
  8. In one word – Perfect !

Finito;)

Now for some pics- hover over each pic for a description, pics are followed by credits to the sites which inspired this blog post,Cheers Folks and do drop me a line if you liked this recipe and made it for your family 🙂

And last but not the least my sweetheart, my patient hubby for buying me the ingredients and for being my time keeper for this dish, I am eternally in love with you …..

Masoorachi Aamti or Red Lentil Curry

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Akkhe Masoor or whole red lentils

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close C.K.P friend – who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Masoorachi Aamti or Red Lentil Curry

Delicious, easy and quick recipe for using whole red lentils with skin on
Print Recipe
Course Main Course
Cuisine Indian
Servings 4 portions

Equipment

  • 1 Pan with lid
  • 1 Knife
  • 1 Chopping Board
  • 1 Spatula

Ingredients
  

  • 300 Grams MasoorDal (Red Lentil) with their brown covers intact and whole
  • 1 tsp Mustard Seeds
  • 3 cloves Garlic with skin on
  • 5-6 Curry leaves
  • 2-3 Green Chillies
  • 1 tsp Cumin
  • 1.5 tbsp freshly grated soft white coconut
  • 1.5 tbsp Goda Masala
  • 2 tbsp Coriander Powder
  • 1.5 tbsp Ginger – Garlic Paste
  • 3 mediumsized Red onions, chopped fine
  • 1/2 tsp Asafoetida
  • 1.5 tsp Turmeric powder
  • 2 tsp Red Chilli Powder
  • Jaggery to taste
  • Salt to taste
  • 2 – 3 petals Garcinia Indica – wet, salt preserved
  • Fresh leaves of Coriander chopped fine for dressing
  • 2 tbsp Sunflower Oil

Instructions
 

  • Soak the washed lentils in luke warm water for about 20 minutes. You can par-boil the lentils too, to save time. t
  • Heat two large generous tablespoons of oil in a wok, no weight loss tip this, huh? Indeed!
  • Add mustard seeds and wait for them to pop.
  • To this hot oil, dd Asafoetida, crushed garlic cloves , let the skin remian attached.
  • When the garlic is starting to brown add the curry leaves, green chillies, cumin and then the fresh grated coconut.
  • Now stir in the Goda masala, coriander powder, turmeric powder, red chilli powder, ginger garlic paste and coriander chilli paste and mix well.
  • Now add the chopped onion and cook them on a low heat until they begin to break down and caramelise.
  • Drain excess water from the lentils and add them into this spice and oil mix. Stir well. Cover and cook on medium to low heat until almost done. Check occasionally and stir as so to ensure it does not burn.
  • Add the soaked Garcinia Indica alongwith the water it was soaking in. Mix well. Cook without the lid on low heat until fully cooked.
  • Season with finely chopped fresh as ever coriander andserve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.
Keyword Masoor

Recipe Notes

  • Goda Masala – this is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of at least 10 different spices, best of all it’s available to buy online at Red Rickshaw – previously called itadka.com. Refrigerate this pack to increase shelf life,yayay so many tips from me, don’t YOU just LOVE me if u better don’t just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee) Better still make your own, recipe coming soon – watch this space!
  • Aamsul / Amsul – also known as Kokum or Garcinia Indica, is a plant belonging to the mangosteen family (Clusiaceae). This is one of those revered ingredients that is commonly used in Indian cooking especially in Maharashtra, along the coast. Much like my beloved coconut this fruit has multiple applications and is very versatile, besides it is such a good-looking gorgeous and delicious tropical fruit.
  • Coriander and Chilli paste – 2 small-sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe.
  • The other 4 SAVE ME NOW pastes are: a garlic ginger coarse paste, Finely grated fresh white coconut paste, Tomato red onion puree -1:3, And the best one for last aye? – a few onions chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown, then churned into a paste in the mixer.
  • The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid-evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune, hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Key

This is the key to a mystical tropical paradise…. errrr… sorry but it is not, it is simply the key to some important words that you will encounter pretty often while reading my posts or watching my videos. I am after all a student of Chemistry and treat my kitchen like my personal laboratory where I create my own kitchen experiments! This is why the word ‘Key’ reminds me of my Chemistry textbook in my school years 😉

  • C.K.P stands for Chandraseniya Kayastha Prabhu a sub-section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!
  • Daal is used to loosely to refer to the uncooked Lentil and AAMTI is a Marathi word meaning cooked curry.
  • Coriander for my friends from across the pond is Cilantro.
  • Phodni – Marathi for tempering, also one of my favourite words to say. Follow my hashtag on Instagram #phodnitales , please pretty please? 🙂
  • Kadhai – The Marathi pronunciation sounds like it ends in ‘ee’, while the Hindi pronunciation stretches the first ‘a’ following the ‘K’ to sound like ‘aaa’ , easy or what?!
  • Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch and many, many calories 🙂

EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA

Random Thoughts

I would totally rechristen the word ‘Method’ in a recipe post with the name ‘Process ‘ Why, well once a Chemistry student and a retail employee I guess some things just stay with you forever. Also, instead of “PREPARATION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

Pic 1: The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic, chopped green chillies and curry leaves and last but the best one is GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my Aamti off the plate 🙂

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