Mutton Achari

Ingredients

• • Boneless mutton (cut into 1 inch cubes) - 1 kg
• • Mustard oil - 3 tablespoons
• • Ginger (finely chopped) - 2 teaspoons
• • Garlic (finely chopped) - 2 teaspoons
• • Onions (finely sliced) - 3
• • Cloves/Laungs - 6
• • Hings/Asafoetidas - a pinch
• • Chilly powder - 1 teaspoon
• • Haldis/Turmeric - ½ teaspoon
• • Jeera/Cumin - 1 teaspoon
• • Kalaunjis/Onion seeds - 1 teaspoon
• • Dahi/Curd (well beaten with 1 teaspoon besan) - 1 cup
• • Lemon juice - 2 ½ tablespoons
• • Gurs/Jaggery - 1 ½ tablespoons
• • Salt - as required

Method

• 1. Put the mutton in a heavy bottomed pan with 6 cups of water, haldi and salt. Cover and cook on medium heat until tender.
• 2. Drain and keep aside the stock.
• 3. Heat mustard oil to smoking point, reduce heat and fry onions until browned. Drain and keep aside.
• 4. Add chilly powder to the oil and after 1 minute, add the ginger, garlic, hing, jeera, kalaunji and gur.
• 5. Add mutton and roast until browned.
• 6. Add 2 cups of the stock and the lemon juice.
• 7. Add the well beaten dahi stirring constantly until the fat separates and the masala turns thick.
• 8. Garnish with the fried onions and serve hot with chapatis.