A Tangy Twist To Your Dinner Palette With These Mutton Recipes

Dinner time is a special moment for everyone. The whole family sits together and shares their views about how the day was. After a tiring hectic day, we all crave something delicious and delectable. Mutton is something that provides warmth to the system. It is comfort food for everyone who loves mutton. Achari Mutton is a delicious, simple and wonderful delicacy from Uttar Pradesh's Awadhi cuisine. The presence of Achari / pickled flavours in Achari Gosht gave it its name. It's made using onion, mustard seeds, fennel, and fenugreek seeds, all of which are essential elements in any pickle. The exact origin of this dish is still unknown. This dish is believed to have originated in the north Punjab region. Mutton Korma is another variant of mutton that is liked by everyone. It is prepared with whole and roasted spices cooked with ginger and garlic paste. It is a dish with different regional flavours. Achari mutton and mutton korma are the two delicacies that are hard to resist. 

Here's how you can make achari mutton and mutton korma

Ingredients

1. 1 kg mutton
2. 1 cup yoghurt (curd)
3. 2 Tomatoes
4. 3-4 tbspn  achari masala
5. 1 tspn coriander powder
6. 3-4 tbspn refined oil
7. 3-4 green chilli
8. 3 tspn garam masala powder
9. Turmeric
10. 2 onions
11. 1 tspn red chilli powder
12. salt as required
13. water as required

Directions

1. Wash tomatoes, onions and green chillies. Chop the tomato and green chilli and slice the onion. Then, in a blender, combine the chopped tomato, green chilli, and sliced onions to make a smooth paste.
2. In a large mixing bowl, combine the curd, coriander powder, garam masala powder, red chilli powder, and turmeric powder. After that, toss the mutton pieces in the bowl to evenly coat them with the curd mixture. Allow for an hour of marinating time.
3. Next, heat the oil in a pressure cooker over medium heat. When the oil is heated enough, add the onion-tomato paste to the stove and cook until the raw smell disappears. Then, before adding the marinated mutton chunks, add the achari masala and sauté for a minute.
4. Cook for a few minutes, or until the moisture in the curd has evaporated. Then, pour in a cup of water and season with salt and pepper. Close the cover and mix everything together. Cook for 5-6 whistles in a pressure cooker.
5. When the dish is done, transfer it to a serving bowl and pair it with naan or lacha paratha. Garnish with a couple of coriander leaves and enjoy

Mutton Korma

Ingredients

1. 9-10 tbspn oil
2. sliced onion
3. 600-700 gms mutton
4. 3-4 tsp curd
5. 1 cup water
6. 1 tbsp salt
7. 2 tsp coriander powder
8. 1 tsp red chilli powder
9. 1 tsp garlic (roughly ground)
10. 1 tsp ginger (roughly ground)
11. 3-4 Cloves
12. 2-3 Whole green cardamom
13. 2-3 Cinnamon sticks
14. 2 tsp onions, fried

Directions

1. In a deep dish, heat the oil, then add the finely chopped onions and lightly cook them.
2. For a few minutes, whisk in the mutton, curd, salt, water, coriander powder, and red chilli powder.
3. Mix in the garlic, ginger, cloves, green cardamom, and cinnamon sticks until everything is well combined.
4. Cover and simmer on low heat for about 30 minutes, then toss in the fried onions.
5. Cook for an hour or until done, covered.
6. Serve immediately with thin deep-fried onion rings as a garnish.