Achar Gosht Recipe

Dry-roast the fennel, cumin, mustard seeds, fenugreek seeds and coriander seeds in a dry pan on low heat until fragrant. Cool and grind coarsely, then mix in the whole nigella seeds.

⏱ 3 min

Mix 2 tablespoons of this achar masala with the lemon juice and the pinch of salt into a thick paste. Stuff it into the slit green chillies and set aside.

Heat the mustard oil in a heavy pot on high heat until it just starts to smoke, then turn off the heat for a minute to let it cool slightly. This takes away its raw bitterness.

⏱ 1 min

Turn the heat to medium and fry the onions until light golden.

⏱ 8 min

Add the mutton and ginger-garlic paste and bhuno on high heat until the meat changes colour and the moisture dries up.

⏱ 10 min

Add the tomatoes, yogurt, salt, red chilli, turmeric and coriander powder. Bhuno until the oil separates, then add the water, cover and cook on low heat until the meat is tender.

⏱ 50 min

Uncover and cook off excess liquid until you have a thick masala. Stir in the remaining achar masala and fry for 2 minutes.

⏱ 4 min

Arrange the stuffed chillies on top, pour over any leftover lemon paste, cover tightly and leave on the lowest heat (dum) until the chillies soften.

⏱ 10 min

Scatter the coriander and serve hot.