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ACHARI GOSHT
Mutton cooked in pickle masala.
Preparation Time : 20-25 minutes
Cooking Time : 30-40 minutes
Ingredients
Mutton, 1/2 inch pieces on the bone 800 grams
Whole dry red chillies: 8
Mustard seeds: 1 teaspoon
Fenugreek seeds (methi dana): 1/2 teaspoon
Cumin seeds: 1/2 teaspoon
Fennel seeds (saunf): 1 teaspoon
Onion seeds (kalonji): 1 teaspoon
Cloves: 5
Mustard oil: 7 teaspoons
Onions, chopped: 4 medium
Ginger, chopped: 2 inch piece
Garlic, chopped : 15-20 cloves
Tomatoes, chopped: 4 medium
Turmeric powder: 1 teaspoon
Red chilli powder: 1 teaspoon
Salt to taste
Fresh coriander leaves, chopped: 2 tablespoons
Method
Dry roast red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely. Heat mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add onions and sauté till brown. Add ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add mutton, cook on high heat till mutton pieces are well browned. Add tomatoes, turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is fully done. Adjust the seasoning and serve hot garnished with coriander leaves.
.
.
ACHARI GOSHT
Mutton cooked in pickle masala.
Preparation Time : 20-25 minutes
Cooking Time : 30-40 minutes
Ingredients
Mutton, 1/2 inch pieces on the bone 800 grams
Whole dry red chillies: 8
Mustard seeds: 1 teaspoon
Fenugreek seeds (methi dana): 1/2 teaspoon
Cumin seeds: 1/2 teaspoon
Fennel seeds (saunf): 1 teaspoon
Onion seeds (kalonji): 1 teaspoon
Cloves: 5
Mustard oil: 7 teaspoons
Onions, chopped: 4 medium
Ginger, chopped: 2 inch piece
Garlic, chopped : 15-20 cloves
Tomatoes, chopped: 4 medium
Turmeric powder: 1 teaspoon
Red chilli powder: 1 teaspoon
Salt to taste
Fresh coriander leaves, chopped: 2 tablespoons
Method
Dry roast red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely. Heat mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add onions and sauté till brown. Add ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add mutton, cook on high heat till mutton pieces are well browned. Add tomatoes, turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is fully done. Adjust the seasoning and serve hot garnished with coriander leaves.
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