Achari Gosht Recipe: A Flavorful North Indian Delicacy
Achari Gosht, a vibrant and flavorful North Indian dish, combines tender mutton with a medley of aromatic spices that create a tangy, slightly spicy curry. This dish draws inspiration from the rich flavors of pickling spices (achari masala) and is perfect for a hearty lunch. Serve it with freshly baked naan, pickled onions, and a side of Tadka Dal to enjoy a truly satisfying meal. Hereβs how you can recreate this delicious recipe in your kitchen!
Ingredients for Achari Gosht
| Ingredient | Quantity |
|---|---|
| Mutton (goat meat) | 300 grams |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Garam Masala Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | Adjust to taste |
| Sunflower Oil | 2 teaspoons |
| Tomatoes (chopped) | 2 |
| Onions (sliced) | 2 |
| Green Chilli | 1 |
| Mustard Seeds | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Dry Red Chillies | 2 |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Non-Vegetarian
Instructions for Achari Gosht
-
Prepare the Marinade:
In a large bowl, combine curd (yogurt), red chilli powder, coriander powder, garam masala powder, and turmeric powder. Stir the mixture until the spices are well incorporated into the yogurt. Add the mutton pieces to this marinade, ensuring they are fully coated. Let the mutton sit in the marinade for at least 1 hour. This helps the meat absorb all the flavors and tenderize. -
Grind the Onion-Tomato Paste:
While the mutton is marinating, prepare the paste for the curry base. In a mixer, blend the onions, tomatoes, and green chili until smooth. Set the paste aside for later use. -
Prepare the Achari Masala:
In a skillet, dry roast the mustard seeds, kalonji, fennel seeds, cumin seeds, methi seeds, and dry red chillies on medium flame for about 10 minutes. Stir occasionally and allow the spices to pop and release their aroma. Once roasted, remove the skillet from the heat and let the spices cool to room temperature. After cooling, grind these roasted spices into a coarse powder using a mixer or spice grinder. Set the prepared achari masala aside. -
Cook the Curry Base:
In a pressure cooker or large pan, heat 2 teaspoons of sunflower oil over medium heat. Add the ground onion-tomato paste to the pan and sautΓ© it until the raw smell disappears, and the mixture thickens slightly (about 5β7 minutes). -
Add the Achari Masala and Marinated Mutton:
Once the paste is cooked, add the freshly prepared achari masala to the pan and sautΓ© for another 2β3 minutes, letting the spices infuse with the tomato-onion mixture. Now, add the marinated mutton to the pan and cook it for a few minutes, stirring constantly. The mutton will begin to absorb the flavors, and the curd will lose its moisture. -
Pressure Cook the Mutton:
Once the mutton is browned and coated with the spice mix, check the salt and adjust it to your taste. Add about 1 cup of water to the pot and stir everything together. If you’re using a pressure cooker, close the lid and cook the mutton for at least 5 whistles (approximately 25β30 minutes). If using a regular pan, cover and simmer the curry on low heat for about 45 minutes until the mutton is tender and the flavors have melded. -
Final Touches:
Once the pressure cooker cools down, open the lid and check the consistency of the gravy. You can adjust the consistency by adding a little more water if needed and letting it simmer for a few minutes. -
Serve and Enjoy:
Serve the hot Achari Gosht with Garlic Naan Without Yeast, Tadka Dal, and pickled onions on the side. The tangy, spicy flavors of the curry paired with the mild and creamy dal make for a delightful North Indian meal.
Serving Suggestions:
Achari Gosht can be paired with a variety of Indian breads, such as Garlic Naan or Tandoori Roti, or served with steamed basmati rice for a comforting meal. The added zing from the pickled onions and the richness of the dal will perfectly complement the deep, spiced flavor of the mutton.
Tips:
- Marination is Key: The longer the mutton marinates, the more tender and flavorful it will be. If you have time, let the mutton marinate for 2β3 hours.
- Achari Masala: If you prefer a spicier curry, you can add more dry red chillies or a pinch of garam masala to the achari masala.
- Tenderizing the Mutton: Ensure that you cook the mutton until itβs tender. If you’re using a pressure cooker, be careful not to overcook it, as mutton can become tough if cooked for too long.
Achari Gosht is not only a flavorful dish but also a fantastic way to introduce the zing of pickling spices into your regular curry routine. The mix of spices used in this recipe is a celebration of North Indian cuisine, and its tangy, spicy profile will surely win over any food lover. Enjoy preparing this delightful dish and watch as your family and friends ask for seconds!
