Aachaari Gosht or Pickled Mutton

I am not a frequent mutton consumer. But when I have it, I try to make it really big. Mutton is harder to digest compared to chicken but who cares if it is hot on your plate? Well, at least I can’t! Aachaari Gosht is one of the famous spicy Indian mutton recipes. I love it rich with spices so I made it that way. When you try this, I recommend keep the ingredient proportion exactly as it is here. Yes, it is oily; but believe once in a year oily and spicy Aachaari Gosht with chapatis in your lunch wouldn’t make any harm. Enjoy the taste and forget all the rest!

Our recipe is for 750 gm of mutton cut into small pieces with bones. Make the spice first. Take 3 tbsp of coriander seeds, 3 tsp of cumin seeds, 1.5 tsp of shahi jeera, 1.5 tsp of black peppers, 1.5 inch of cinnamon stick, 3 cloves, 3 cardamom and 1.5 star anise together in hot wok and dry roast until the aroma comes out well. Take the spices together out of wok and crush them together to thin powder. Keep the powder aside covered by lid in a container. Take 4 medium-sized onions and finely chop. Take 3 medium-sized tomatoes and finely chop. Take 4-5 green chilies and keep them slitted lengthwise. Keep 3-4 dried red chilies washed and cut into two parts each. Keep 3-4 limes cut and handy. Keep pasted ginger and pasted garlic handy; 2 tbsp each. Take around 1.5 cup of mustard oil in wok and heat up. Add the onion and start frying. Then add the green chilies and red chilies. Stir fry until the onion becomes semi-transparent. Then add the powdered spices and mix well to keep on frying. Immediately add the mutton pieces followed by ginger paste, garlic paste and 3-4 tbsp of Kashmiri red chili powder. Stir quickly to mix well. Then add 0.5 cup of vegetable oil to the wok and stir well until the mutton pieces are semi-fried. Then add 1.5 cup of fresh yogurt followed by the tomato and salt to the wok and mix well. Once mixed well, put off the oven and transfer all from the wok to a pressure cooker. Add enough water to the cooker and pressure cook with around 10 whistles. After a while, open the lid of the cooker and add 1.5 tbsp of lime juice and mix well on high heat. After a couple of minutes, taste the gravy and add salt and sugar to taste. Now keep on stirring on high heat until the gravy becomes thick and oil floats up. This might take quite some time. Once done, transfer to serving bowl, garnish with lime and green chilies and serve hot with chapatis.

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