Achari Gosht

Ingredients:

Set A:

1lb Goat/Lamb (with bone)

1/2 Yellow onion (chopped)

1tbsp ginger-garlic paste

1/4tsp Turmeric powder

1tbsp Chilli powder

1 1/2tbsp Coriander powder

4tbsp Oil

1 1/2 cups Water

Salt

Set B:

Pinch of Fenugreek seeds

1tsp Cumin seeds

1tsp Fennel seeds

1/2tsp Black Cumin seeds (Kala jeera)

1 1/2 tbsp Almonds (chopped)

1tsp Mustard seeds

3 green chillies (optional)

Set C:

1/2tsp Cumin seeds

1/2tsp Black Cumin

Pinch of Fenugreek seeds

1/2 Cup Yogurt

2tbsp Oil

Ground paste

Set D:

1/2 cup Cilantro

Thinly sliced Ginger

Thinly sliced Green Chilli

How to:

• In a pressure pan, heat oil, add chopped onions with salt and saute.
• When onion turns slightly brown add turmeric powder.

• Now add the bite-size mutton and mix well with the sauteed onion.

• Then add water and pressure cook for 2 whistles.

• In a pan dry roast all the ingredients in Set B.

• Grind the roasted spices along with water and make a fine paste.

• In a skillet, heat oil and add set B ingredients, pour the ground paste and cook for few mins.

• Then add the mutton stock alone in the skillet and cook till the gravy start to thicken.

• Now add the cooked mutton along with salt and yogurt and cook for few mins with lid closed.

• Adjust the salt for taste and let it simmer till the gravy thickens.

• Finally add set C, mix well and close with a lid. Let the aroma of fresh ginger and green chilli blend into the gravy.

Serve with steamed rice, chapathi or naan.