I have ordered Achari Gosht many a times while eating out and have also cooked it at home using a readymade spice mix; it definitely is one of my favourite dishes so it was high time I gave it a shot myself!
I started searching for some recipes on the internet; also found one really good one on Sikandalous Cuisine too but all these recipes had tomatoes or onions in them which I wanted to avoid as the Achari flavour doesn’t include either of them. I did some more research and came across some posts of Chef Kunal Kapoor who is quite a celebrity know. He had elaborated about this traditional dish and then I came across his BlogPost where he had given 2 distinct recipes – in Lucknawi and Hyderabadi style. I decided to follow the Hyderabadi one and started my long pending tryst.
Chef Kunal Kapoor’s post: Achari Gosht by Chef Kunal
I just made one change to his recipe though; instead of using vegetable oil, I used Mustard Oil to give the dish a more Achari twist! Our home was filled with the Achari aroma which was invigorating to say the least! The dish came out absolutely lip-smacking. It was adequately spicy, perfectly achari and mighty delicious. I was so happy to crack it in my first attempt! Our son also loved the gravy even when it was quite spicy. He enjoyed his custom-made Abhay Roti with it followed by his rice session with the curry!
If you are looking for a traditional and authentic Hyderabadi Achari Gosht recipe then look no further! The pics say it all eh!
Mutton – 1 kg (I used Raan pieces)
Ginger Garlic paste – 150 gms
Red Chilly Powder – 1 tbsp
Zeera Powder – ½ tbsp
Coriander Powder – ½ tbsp
Yoghurt – 2 cups
Green Chillies – 3 (slit in half)
Curry Leaves – few sprigs
Dry Red Chillies – 4
Kalonji/Nigella Seeds – ½ tbsp
Zeera/Cumin Seeds – 1 tbsp
Rai/Mustard Seeds – 1 tbsp
Saunf/Fennel Seeds – 1tbsp
DanaMethi/Fenugreek Seeds – ¾ tbsp
Mustard Oil – 1/2 cup
Salt – As per taste
1. Marinate the meat pieces with ginger garlic paste, chilly powder, Zeera powder, coriander powder, yoghurt, green chillies and salt. Keep aside for 2-3 hours.
2. Heat the oil, add the dry red chillies followed by the rest of the whole spices. Once they splutter add the curry leaves and immediately add the meat.
3. Bhunno for atleast 20-30 minutes on high-medium flame till the meat is half cooked. Please remember that this Bhunno process holds the key in making this dish super delicious!
4. Add some water basis your curry consistency preference.
5. Cover the pan/kadhai and cook on low flame till the meat it is tender and dry.
6. Serve piping hot with Tawa Rotis.
7. Thank Chef Kunal Kapoor first and me later.
So till the time we meet again…
Cheers to life…
Till then ride safe and have safe sex…
Hasta la Victoria Siempre…