Achari Gosht

                                                                             

                                                                               

In the early nineties cable TV came to India and with it came a weekly cookery show on an Indian channel. This show, Khana Khazana, on Zee TV hosted by Sanjeev Kapoor became instantly popular. This was a new visual medium to learn recipes from. Subsequently, many of us bought Sanjeev Kapoor's books, also by the same name...Khana Khazana. This recipe is from the first book I bought of Sanjeev Kapoor.

This is  a spicy mutton dish inspired by the spices used in Indian pickles, as the name suggests. It is fairly easy to prepare and guaranteed to please.  

Ingredients: 

800 gms mutton

4 medium onions

4 medium tomatoes

4-6 whole red chillies

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp cumin seeds

1 tsp fennel seeds ( saunf)

1 tsp onion seeds ( kalonji)

5 cloves

100 ml oil to cook.

2 tbsp ginger

2 tbsp garlic

1 tsp turmeric powder

1 tsp red chilli powder

salt to taste

Coriander leaves to garnish

1 lemon

Method: Wash and cut the mutton into 1 1/2 " sized pieces.  Peel and chop the onions. Chop the tomatoes.  Chop the ginger and garlic. Roast the whole spices ( mustard seeds, cumin seeds, onion seeds, fenugreek seeds,fennel seeds, whole red chillies and cloves) and grind coarsely.  

In this recipe mustard oil is preferable but you may use the oil of your choice.  Take a thick bottom pan and pour oil.  Add the onions and fry till browned.  Add the chopped ginger and garlic.  Mix well. Add the coarsely ground masala powder.  Cook for half a minute stirring constantly. Add mutton and cook on high heat till mutton pieces are fairly brown. Add turmeric powder, red chili powder and salt .  Cook till oil leaves masala.  Add sufficient water ( 2 1/2 cups) and brings to a boil. Cover and cook till mutton is done. ( You can use pressure cooker at this stage).  Uncover and add chopped tomatoes and cook on medium flame for ten minutes or till mutton is fully cooked.  Stir occasionally.  Stir in the juice of a lemon. Adjust the seasoning and serve hot garnished with coriander leaves.