Achari Gosht Aur Hari Mirch

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • 1 kg - mutton, cut into pieces
  • 300 ml - yoghurt
  • 6 big green chillies
  • 2 tbsp - ginger-garlic paste
  • 2 green chillies, chopped
  • 2 large onions, chopped
  • 1 tsp - turmeric powder
  • 1 tsp - coriander powder
  • 1 tsp - cumin powder
  • 2 tsp - red chilli powder
  • For Achari Masala :
  • 1 tsp - cumin seeds
  • 1/2 tsp - fenugreek seeds (methi seeds)
  • 1 tsp - mustard seeds
  • 1 tsp - fennel seeds, crushed
  • 150 ml - mustard oil
  • 4 bay leaves
  • A pinch asafoetida (hing)
  • 1 tsp - garam masala powder
  • 2 tbsp - ginger juliennes
  • 2 tsp - coriander leaves, chopped
  • Salt to taste

How to Make Achari Gosht Aur Hari Mirch

  • Heat mustard oil in a pan until smoking point.
  • The yellowness of the oil will disappear and it will turn colourless.
  • Remove from heat and let it cool.
  • Heat 1 tbsp. oil in a pan and add 2 tsp achari masala.
  • When it crackles, remove from heat and keep aside for stuffing.
  • Heat the balance oil and add the balance achari masala.
  • When it starts crackling add bay leaves and asafoetida.
  • After 30 seconds, add chopped onions and fry until light brown.
  • Add the mutton pieces. Saute on high heat until the meat turns light brown (about 6 to 8 mins.)
  • Whisk yoghurt with turmeric, red chilli powder, coriander powder, and cumin powder.
  • Remove from heat and add yoghurt.
  • Place the pan back on medium heat and cook until the mutton is 95% done.
  • In the meantime, slit the big green chillies and stuff them evenly with the achari masala.
  • Add the green chillies to the mutton and cook until the mutton is tender. Finish with garam masala, ginger juliennes and coriander leaves.

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