A fascinating meat preparation that gets fantastic flavours of a pickle and gravy is one 'hell' of a divine meal.

ACHARI GOSHT

Components

750 grams mutton, cut into 1 1/2 inch pieces on the bone
8 dried red chillies
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
1 teaspoon fennel seeds (saunf).
1 teaspoon onion seeds (kalonji).
5 cloves.
4-5 tablespoons mustard oil.
4 medium onions, sliced.
2 inch ginger piece, chopped.
15-20 garlic cloves, sliced.
4 medium tomatoes, sliced.
1/2 teaspoon turmeric powder.
1 teaspoon red chilli powder.
Salt to taste.
1 tablespoon lemon juice.
3 tablespoons chopped fresh coriander leaves.
Ginger strips for garnish.

Approach.

1. Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves. Cool a little and grind coarsely.
2. Heat the mustard oil in a thick-bottomed pan to smoking cigarettes point, cool and heat it once again. Add the onions and sauté till brown. Include the ginger and garlic and continue to sauté. Include coarsely ground masala powder. Prepare for half a minute, while stirring continually.
3. Add mutton, cook on high heat till mutton pieces for 4-5 minutes or till well browned.
4. Include tomatoes, turmeric powder, red chilli powder and salt and mix well. Prepare till oil separates. Include 2 1/2 cups water, bring it to a boil. Cover and prepare on medium heat for 45-50 minutes or till the mutton is done, stirring occasionally.
5. Include lemon juice and mix. Add coriander leaves, mix and change the heat off.
6. Serve hot garnished with coriander leaves and ginger strips.

Chef's Pointer: Pressure prepare the mutton/lamb to prepare it much faster.

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