Achari Mutton

Name: Achari Mutton
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g mutton (bone-in pieces, medium size); 2 tbsp mustard oil; 0.5 cup yogurt (plain, whisked); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 0.5 tsp mustard seeds; 1 tsp fennel seeds; 0.5 tsp fenugreek seeds; 0.5 tsp nigella seeds; 0.5 tsp cumin seeds; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch asafoetida; 1 pinch garam masala; 1 tsp amchur powder; 1 tbsp lemon juice; 0.5 tsp salt; 1.5 cup water (hot); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(65)

TASTE SCORE

8/10

Tangy, spicy mutton curry flavored with classic pickling spices, yogurt, and mustard oil. The meat turns tender while the masala cooks down into a rich, sharp gravy that pairs beautifully with roti or jeera rice.

PREP

20m

COOK

65m

SERVES

1 KATORI

551 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Marinate the mutton.
1.Place the mutton in a bowl.
2.Add yogurt, red chili powder, turmeric powder, amchur powder, lemon juice, and salt.
3.Mix well so every piece is coated.
4.Set aside for 20 minutes while you prep the rest.
TIPA short rest helps the yogurt and spices cling to the meat and gives the curry a deeper achari flavor.
saute · ~2 min
Heat the oil and bloom the pickling spices.
1.Heat mustard oil in a pressure cooker or heavy pot until lightly smoking, then lower the heat.
2.Add mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and asafoetida.
3.Cook for 20 to 30 seconds until fragrant.
saute · ~8 min
Cook the onions and aromatics.
1.Add sliced onion and cook until light golden, about 6 to 7 minutes.
2.Add ginger-garlic paste and green chili.
3.Cook for 1 minute until the raw smell fades.
saute · ~6 min
Cook the tomatoes and ground spices.
1.Add chopped tomato and cook until soft and pulpy, about 5 minutes.
2.Add coriander powder and garam masala.
3.Cook for 1 minute, stirring well.
saute · ~10 min
Sear the marinated mutton in the masala.
Add the marinated mutton along with all the marinade. Cook over medium-high heat for 8 to 10 minutes, stirring often, until the meat changes color and the masala looks glossy.
TIPKeep stirring during this stage so the yogurt does not catch at the bottom.
pressure cook · ~25 min
Pressure cook until the mutton is tender.
Pour in the hot water and mix well. Cover and pressure cook on medium heat for 20 to 25 minutes, or until the mutton is tender.
simmer · ~10 min
Reduce the gravy to finish the curry.
Open the cooker once the pressure drops. Simmer uncovered for 8 to 10 minutes until the gravy thickens and the oil begins to show around the edges.
TIPAchari mutton tastes best with a medium-thick gravy, not a watery sauce.
garnish
Garnish with cilantro.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Heat the mustard oil until it just smokes, then lower the flame; this mellows its raw sharpness without losing the achari character.
2
Do not let the fenugreek seeds darken too much while blooming, or the curry can turn noticeably bitter.
3
Whisk the yogurt smooth before marinating so it coats the mutton evenly and is less likely to split in the pot.
4
Sear the marinated mutton until the masala looks glossy and starts clinging to the meat; that stage builds a deeper, richer gravy.
5
Use hot water before pressure cooking so the cooker returns to pressure faster and the meat cooks more evenly.
6
If cooking in a heavy pot instead of a pressure cooker, keep the heat low and add splashes of hot water as needed until the mutton turns tender.
7
This curry tastes even better after a few hours of resting, when the pickling spices and sour notes settle into the gravy.