Achari Gosht
Achari Gosht
- 1 ½ pounds or 800 grams of Mutton (boneless)
- 5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on
taste preferance.) - ¾ cup Onions (pureed)
- 1 tsp. Ginger Paste (Pisi Adrak)
- 1 tsp. Garlic Paste (Pisa Lehsan)
- 1 tsp. Cumin Seeds (Saabut Zeera)
- 1 tsp. Mustard Seeds (Rai)
- 1 tsp. Nigella Seeds (Kalonji)
- 1 tsp. Fenugreek Seeds (Methi)
- 5 Cloves (Loung)
- 15 grams of Jaggery (Gur)
- 1 tsp. Aniseeds (Sounf)
- ½ tsp. Turmeric Powder (Pisi Haldi)
- 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
- Salt (to taste)
- 1 cup Plain Yogurt
- 4 cups Water
- ½ cup Mustard Oil
- In a dish whisk the plain yogurt with one liter of water.
- In a microwavable dish heat the mustard oil until hot in the microwave.
Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard
seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And
microwave on high for 8 minutes. - Then mix in the red chilli powder, turmeric powder and salt and
microwave for another 2 minutes. - Add the mutton, whole red chillies, jaggery and curd water mixture and
cook in a pot on the stove for about 15 minutes, or until well done. - Serving Suggestions: Serve hot with Plain Rice and Chapati Roti
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