Achari Mutton Curry
A lip-smacking fusion of tender mutton cooked in a tangy and spicy Nepali pickle-based gravy. This aromatic curry will leave you craving for more with every bite.
ingredients
- 500g mutton, cut into pieces
- 2 tablespoons mustard oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons yogurt
- 1 tablespoon ginger-garlic paste
- 2 tablespoons Nepali pickle
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
steps
- 1.
Heat mustard oil in a pressure cooker, add chopped onions, and sauté until golden brown.
- 2.
Add ginger-garlic paste, mutton pieces, and cook until the meat turns brown.
- 3.
Mix in tomato puree, yogurt, and Nepali pickle, stirring well.
- 4.
Sprinkle turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook for a few minutes.
- 5.
Pour water enough to cover the meat, close the pressure cooker, and cook for 5-6 whistles, or until mutton is tender.
- 6.
Once the pressure is released, simmer the curry on low heat until it thickens.
- 7.
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
