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Tender mutton pieces simmered in a tangy, spicy gravy made with a special blend of pickling spices. This North Indian curry bursts with a unique, pungent flavor from mustard oil and fennel seeds.
For 4 servings
Prepare the Achari Masala
Marinate the Mutton
Sauté the Base (Bhunao)
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Tender mutton pieces simmered in a tangy, spicy gravy made with a special blend of pickling spices. This North Indian curry bursts with a unique, pungent flavor from mustard oil and fennel seeds.
This north_indian recipe takes 100 minutes to prepare and yields 4 servings. At 375.6 calories per serving with 36.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton
Pressure Cook and Finish
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 10-12 minutes (or 2-3 whistles).
Use 400g of paneer cubes or 500g of mixed vegetables like potatoes, cauliflower, and carrots. Pan-fry the paneer or vegetables lightly before adding them to the gravy and simmer for 10-15 minutes instead of pressure cooking.
Add 2 medium potatoes, peeled and quartered, along with the mutton before pressure cooking for a more wholesome curry.
Use the 'Sauté' mode for steps 3 and 4. Then, secure the lid, set the valve to 'Sealing', and cook on 'High Pressure' for 25 minutes, followed by a natural pressure release.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
The recipe includes spices like turmeric, ginger, and fennel, which are known for their natural anti-inflammatory and antioxidant properties.
Spices like fennel seeds (saunf) and cumin seeds (jeera) are traditionally used in Indian cooking to aid digestion and prevent bloating.
One serving of Achari Mutton contains approximately 550-600 calories, primarily from the mutton and the oil used in cooking. This is an estimate and can vary based on the fat content of the mutton.
Achari Mutton can be part of a balanced diet. Mutton is a rich source of protein and iron. The dish uses various spices with potential health benefits. However, it is also high in saturated fat and calories, so it should be consumed in moderation.
Yes, absolutely. You can substitute mutton with bone-in chicken. The marination and masala preparation remain the same. Just reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles) as chicken cooks much faster.
This curry pairs wonderfully with Indian breads like Naan, Roti, or Tandoori Roti. It also goes well with steamed Basmati rice or Jeera Rice.
If your gravy is watery after pressure cooking, simply simmer the curry without the lid on medium heat for 5-10 minutes. The excess water will evaporate, and the gravy will thicken to the desired consistency.
Yes. Follow all the steps in a heavy-bottomed pot or Dutch oven. After adding water, bring the curry to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 1.5 to 2 hours, or until the mutton is fork-tender. Stir occasionally to prevent sticking.