ACHARI GOSHT

Mutton cooked in Mustard oil with onion seeds, fennel and fenugreek
seeds.
Preparation Time : 20-25 minutes
Cooking Time : 30-40 minutes
Servings : 4

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

Turmeric powder
1 teaspoon

Red chilli powder

1 teaspoon

Salt
to taste

Tomatoes, chopped
4 medium

Lemon juice
1 tablespoon

Fresh coriander leaves, chopped

2 tablespoons

METHOD
Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion
seeds and cloves separately. Cool slightly and grind coarsely. Heat the mustard oil in a thick-
bottomed pan to smoking point, cool and heat it again. Add the onions and sauté till brown.
Add the 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 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 almost done. Add tomatoes and cook on medium heat for ten minutes or till
mutton is fully cooked, stirring occasionally. Add lemon juice and mix. Adjust the seasoning
and serve hot garnished with coriander leaves.