Tangy Achari Mutton

Posted

January 1, 2015


FavoriteLoadingAdd to favorites

Tangy Achari mutton…lipsmacking, fingerlicking delicious!
image
image
image
Method:
Heat oil. Add whole spices…jeera, laung, dal chini, badi elaichi, hari elaichi, tej patta, kali mirch and khadi lal mirch and cook for a minute.
Add mutton along with sliced onions and minced ginger garlic. Cook till the onions become soft and translucent and acquire some color. Now add salt, red chilli pwdr, freshly pounded dhania seeds, methi seeds and saunf. Also add a little kalonji if you like.
image
Bhuno on medium flame till the mutton accquires a deep rich golden color. This stage is important…do not rush!
image
Now add some sour dahi, fried onions and a drizzle of mustard oil, Top with sliced thick green chillies (the medium hot ones).
image
Cover with a tight lid. Place a weight on top of lid and pour some water on top.
image
Reduce heat to low and cook for an hour or more till mutton is almost done.
Check seasoning, add a little vinegar and gur according to taste and continue to cook till mutton is tender and falling off the bone! Serve garnished with some freshly chopped dhania.

Leave a Reply

Your email address will not be published. Required fields are marked *