Tangy Achari Mutton

Tangy Achari mutton…lipsmacking, fingerlicking delicious!



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.

Bhuno on medium flame till the mutton accquires a deep rich golden color. This stage is important…do not rush!

Now add some sour dahi, fried onions and a drizzle of mustard oil, Top with sliced thick green chillies (the medium hot ones).

Cover with a tight lid. Place a weight on top of lid and pour some water on top.

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.