Mutton Achari Karahi Recipe

Ingredients

 

For the Mutton:

• 1 kg mutton (goat meat), cut into medium pieces
• 2 tbsp mustard oil
• 1 tsp salt
• 1/2 tsp black pepper

For Achari Masala (Pickle Spice Mix):

• 1 tbsp fennel seeds (saunf)
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp fenugreek seeds (methi dana)
• 1 tsp nigella seeds (kalonji)
• 1 tsp mustard seeds
• 4-5 dried red chilies
• 1/2 tsp asafoetida (hing)

For the Karahi Base:

• 4 tbsp mustard oil or ghee
• 2 large onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 4 medium tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste

For Tempering & Garnish:

• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 4-5 dried red chilies
• 10-12 curry leaves
• 2 green chilies, slit lengthwise
• 1 inch ginger, julienned
• Fresh coriander leaves
• 1 lemon, juiced

Instructions

Step 1: Prepare Achari Masala

1. Dry roast all the achari spice ingredients (fennel, cumin, coriander, fenugreek, nigella, mustard seeds, red chilies) in a pan for 2-3 minutes
2. Let cool completely, then grind to a coarse powder
3. Mix in asafoetida and set aside

Step 2: Prepare the Mutton

1. Heat 2 tbsp mustard oil in your karahi over medium-high heat
2. Season mutton pieces with salt and pepper
3. Brown the mutton pieces on all sides (10-12 minutes)
4. Remove and set aside

Step 3: Make the Base

1. In the same karahi, add 4 tbsp oil and heat over medium heat
2. Add sliced onions and fry until golden brown (15-18 minutes)
3. Add ginger-garlic paste and cook for 2-3 minutes
4. Add chopped tomatoes and tomato paste
5. Cook until tomatoes are completely broken down (10-12 minutes)

Step 4: Add Spices

1. Add the prepared achari masala (reserve 1 tsp for garnish)
2. Add red chili powder, turmeric, and coriander powder
3. Cook the spice mixture for 3-4 minutes, stirring constantly
4. Add a splash of water if the mixture sticks

Step 5: Cook the Karahi

1. Return the browned mutton to the karahi
2. Mix well to coat with the achari spice mixture
3. Add 1.5 cups hot water
4. Bring to a boil, then reduce heat to low
5. Cover and simmer for 2-2.5 hours until mutton is tender
6. Stir occasionally and add water if needed

Step 6: Final Cooking

1. When mutton is tender, remove the lid
2. Increase heat to medium-high and cook for 15-20 minutes
3. Let the sauce reduce and thicken
4. The oil should start separating from the mixture

Step 7: Tempering (Tadka)

1. In a small pan, heat 2 tbsp mustard oil
2. Add cumin seeds, dried red chilies, and curry leaves
3. When they splutter, pour this tempering over the karahi
4. Add reserved achari masala powder

Step 8: Final Touches

1. Add slit green chilies and julienned ginger
2. Squeeze fresh lemon juice over the karahi
3. Garnish with fresh coriander leaves
4. Let it rest for 5 minutes before serving

Cooking Tips

• Mustard Oil: Essential for authentic achari flavor - don't substitute
• Slow Cooking: Mutton needs patience; don't rush the cooking process
• Spice Balance: The dish should be tangy, spicy, and aromatic
• Oil Separation: Ready when oil pools around the edges
• Fresh Tempering: The final tadka gives the authentic achari aroma

Serving Suggestions

• Serve hot with butter naan or tandoori roti
• Pair with fragrant basmati rice
• Serve with sliced onions and mint chutney
• Add a dollop of fresh yogurt to balance the tanginess
• Garnish with extra lemon wedges

Storage Tips

• Tastes even better the next day as flavors develop
• Store in refrigerator up to 3 days
• Reheat gently, adding a splash of water if needed

Prep Time: 30 minutes
Cook Time: 2.5 hours
Serves: 4-6 people

Bismillah - Enjoy your homemade Mutton Achari Karahi with its bold, tangy flavors!

What Makes It "Achari"

The distinctive sour and spicy taste comes from the special blend of pickling spices (fennel, fenugreek, nigella, mustard seeds) combined with mustard oil and the final touch of lemon juice. This creates the signature "achaar" (pickle) flavor that makes this karahi so unique and delicious.