Achari Gosht

Oct 22, 2009
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  • 800 grams Mutton, 1/2 inch pieces on the bone     
  • 8 Whole dry red chilies
  • 1 tsp Mustard seeds
  • ½ tsp Fenugreek seeds (methi dana)
  • ½ tsp Cumin seeds
  • 1 tsp Fennel seeds (saunf)
  • 1 tsp Onion seeds (kalonji)
  • 7 tsp Mustard oil
  • 4 medium Onions, chopped
  • 2 inch piece Ginger, chopped
  • 15-20 cloves Garlic, chopped
  • 4 medium Tomatoes, chopped
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • Salt to taste
  • 2 tbsp Fresh coriander leaves, chopped


  1. Coarsely ground the masala. (fennel seeds, onion seeds, cumin seeds and fenugreek seeds)
  2. Heat mustard oil in a thick-bottomed pan to smoking point, cool and heat it again.
  3. Add onions and sauté till brown. Add ginger and garlic and continue to sauté.
  4. Add coarsely ground masala powder. Cook for half a minute, stirring all the time.
  5. Add mutton, cook on high heat till mutton pieces are well browned.
  6. Add tomatoes, turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala.
  7. Add two and half cups of water, bring it to a boil and cover.
  8. Cook on medium heat till the mutton is fully done.
  9. Adjust the seasoning and serve hot garnished with coriander leaves.

Mutton cooked in Mustard oil with onion seeds, fennel and fenugreek seeds.

Tags: Achar Gosht
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