Achari Mutton Gosht

Bahan-bahan

1 kg mutton (goat meat), bone-in pieces

½ cup plain yogurt

1 tablespoon ginger-garlic paste

2 medium onions, finely sliced

2 medium tomatoes, chopped

½ cup cooking oil (preferably mustard oil)

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

½ teaspoon fenugreek seeds (methi dana)

1 teaspoon nigella seeds (kalonji)

1 teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 teaspoon coriander powder

Salt to taste

Fresh coriander leaves for garnish

Arahan

Marinate the Mutton:

In a bowl, combine mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt.

Mix well and let it marinate for at least 30 minutes to enhance the flavors.

Prepare the Pickling Spices:

In a dry pan, roast cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds over low heat until aromatic.

Allow them to cool slightly, then grind coarsely using a mortar and pestle or spice grinder. Set aside.

Cook the Onions:

Heat oil in a large pot over medium heat.

Add sliced onions and sauté until golden brown.

Add Marinated Mutton:

Add the marinated mutton to the pot with the sautéed onions.

Cook on medium heat until the mutton changes color and is no longer pink.

Incorporate Tomatoes and Spices:

Add chopped tomatoes to the pot.

Cook until the tomatoes become soft and the oil starts to separate from the mixture.

Add the coarsely ground pickling spices to the pot. Mix well to combine.

Simmer the Curry:

Add enough water to cover the mutton.

Cover and cook on low heat for about 45–60 minutes, stirring occasionally, until the mutton is tender and the curry reaches the desired consistency.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.