Achari Gosht
Mutton braised with whole pickling spices — fennel, mustard, nigella and fenugreek — giving a tangy, robust curry typical of the rugged Chambal region.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 400 kcal
Equipment
- •Heavy handi
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 26 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 30 g
- calories
- 400 kcal
Instructions
- 1
Toast fennel, mustard, nigella, and fenugreek seeds lightly in a dry pan. Crush them coarsely.
- 2
Heat mustard oil in a heavy handi (deep pot) until it smokes. Let it cool slightly.
- 3
Add the crushed achari (pickling) spice mix. Let it sizzle for a few seconds.
- 4
Add sliced onions. Cook until golden brown.
- 5
Add ginger-garlic paste and mutton pieces. Fry over high heat for 6-8 minutes.
- 6
Add tomato puree, turmeric, and chilli powder. Cook until oil separates from the masala (spice sauce).
- 7
Pour in enough water to cover the mutton and add salt. Cover and simmer on low heat for 40-45 minutes until tender.
- 8
Stir in amchur (dry mango powder) near the end. Taste and adjust the seasoning.
- 9
Garnish with coriander and serve hot.
Chef's tips
Roast and crush the whole spices fresh for the sharpest achari flavour. Simmer low and slow so the mutton absorbs the pickling spices fully.
Ingredient substitutions
- mutton → chicken (reduce cooking time by half)
Storage
Refrigerate for up to 3 days; flavour improves overnight.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Skipping the whole-spice roasting step, resulting in a flatter flavour.
Serving suggestions
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