Achari ghosht

Achari Gosht

We got this recipe from a good friend who cooked this Achari Masala with Chicken for a dinner party and it was absolutely divine. Bright and tangy, with a sprightly mix of flavours, the leftovers were in hot demand. We came home and tried the recipe with mutton to make a rich and amazing Achari Gosht and it was just as big a success, even with the slightly reduced, thickened masala. 

We love this recipe and have a sneaking suspicion that it would taste just as good if we were to use this Achari Tikka Masala as a short cut. 

Amazing with rotis, naan and even rice. Try it!

Achari Gosht

Ingredients

For the Achari Masala:
Use 1 1/2 tbs of Achari Tikka Masala

or make a mix of the following
2 tsp Amchoor (dry mango powder)
4 tsp Panch Phoron
1 tsp additional Mustard seed
1 tsp additional Fennel seed
1/2 tsp Ajwain

1 tbs Mustard Oil
Salt to taste
For the rest:
8 Green chilies (or if using larger, less spicy ones, use 10 – 12)
500g Mutton

2 large Onions, chopped
1 tbs Garlic paste
1 tbs Ginger paste

1 tsp Garam Masala powder
1 tsp Turmeric Powder
1 1/2 tsp Chili powder (optional)
1 tbs Coriander powder
1/2 tsp Black Peppercorns
3-4 Cloves
2 Cardamom
2 Black Cardamom
1 inch Cinnamon
1 Bay Leaf
1 mace, if you have it

6 dry Red Chilies
1 tbs Poppy seeds, soaked in a little water and ground to a paste
4 tbs Mustard oil
Salt to taste
Coriander for garnishing
Directions
Prep the chilies by slitting and deseeding them. Fill each chili with a little of the Achari masala.
Clean and prep the mutton and have it ready to be used.
Heat the mustard oil in a heavy bottomed pan and add the whole spices. When fragrant, add the chopped onions and cook on a medium to low heat, till brown.Add the garlic and ginger pastes, stir and cook till fragrant, another 1 – 2 minutes. Add the garam masala, turmeric, chili powder and coriander powder and cook till the oil separates. and fry till oil come up. 
Turn up the heat and add the mutton and stir till the meat is sealed, 2-3 minutes. Stir in the poppy seed paste and salt to taste. Add enough water to just cover the meat and cook on low to medium flame for 20 minutes or so. Add the stuffed green chilies and whatever Achari masala is remaining, stir through and cover and cook till the mutton is cooked to a desired level of doneness. Test every so often and when the meat comes apart easily from the bone, you are ready to serve, garnished with some freshly chopped coriander.

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