A hot and tangy mutton cuisine from the Awadh region of Uttar Pradesh, India!
Ingredients:
• Achar masala
• 1 tsp onoin seeds,
• 1 tsp methi seeds,
• 2 tsp mustard seeds,
• 2 tsp fennel seeds,
• 1/2 tsp Ajwain,
• 2 tsp dry mango powder,
• salt with 1 tbsp mustard oil.
• 12 green chillies (Achar wali)
• 12 cloves
• 500 gm mutton with bone
• 4 tbsp mustard oil
• 2 large chopped onions
• 2 tbsp ginger-garlic paste
• 1tsp garam masala powder
• 6 dried red chillies
• 1 tbsp coriander powder
• 1 tbsp whole garam masala
• 1 tbsp khus khus paste
• chopped coriander and mint leaves for garnish
• salt and water
Directions
• Slit and deseed green chillies and fill them with achar ka masala, seal them with cloves.
• In a pan heat mustard oil and put whole garam masala.
• Add onions and fry till brown.
• Add ginger-garlic paste and fry another 2 mins.
• Add all powdered masla and fry till oil come up.
• Add mutton and fry on a high flame for 2 minutes.
• Add kush khus paste and fry 2 more minutes.
• Add water and salt and cook till mutton is nearly done.
• Add stuffed green chillies with remaing masala and cook till mutton is fully done.
• Garnish with chopped dhania and mint leaves.
• Gravy should be of medium thick consistancy.
• Serve with naan, rumali or roti.
Recipe taken from khanakhazana.com
Pictures taken from chaskahouse