Go Back

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
Prep Time 30 mins
Cook Time 30 mins
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