Punjabi Achari Gosht Pickle Spiced Mutton

Ingredients

• 700 g mutton — bone-in pieces
• 1 cup yogurt — beaten smooth
• 1 tbsp ginger paste, 1 tbsp garlic paste, salt for marinating
• 3 tbsp mustard oil
• For the achari masala:
• 1 tsp mustard seeds, 1 tsp fennel seeds (saunf)
• 1/2 tsp nigella seeds (kalonji), 1/4 tsp fenugreek seeds
• 3 dried red chilli
• 1/4 tsp asafoetida
• 2 onions — finely chopped
• 1 tbsp ginger paste, 1 tbsp garlic paste
• 3 tomatoes — finely chopped
• 1 tsp red chilli powder, 1/2 tsp turmeric
• 1 tsp amchur (dry mango powder)
• salt, 1 tsp garam masala
• coriander leaves

Method

1. Marinate mutton: Mix mutton with yogurt, ginger paste, garlic paste and salt. Marinate 2 hours minimum.
2. Heat mustard oil until smoking: Heat 3 tbsp mustard oil until smoking. Reduce to medium.
3. Add the whole achari spices: Add mustard seeds, fennel seeds, nigella seeds and fenugreek seeds together — they crackle and pop simultaneously. Add dried red chilli and asafoetida. This combination is identical to the pickling spices used for Punjabi mango pickle.
4. Cook onions: Add onions. Cook 12 minutes until deep golden.
5. Add ginger and garlic: Cook 2 minutes.
6. Add tomatoes: Cook 6 minutes until soft and oil separates.
7. Add spice powders: Turn low. Add red chilli powder and turmeric. Stir 2 minutes.
8. Add marinated mutton: Add mutton with all marinade. Cook on medium-high stirring for 8 minutes.
9. Slow cook: Add 1 cup water and salt. Cover. Cook on medium-low 45 to 50 minutes until fully tender.
10. Finish: Add amchur and garam masala. The amchur adds the tangy pickle character. Garnish with coriander. Serve with paratha.
11. Note: Achari Gosht (achari = pickle-spiced, gosht = meat) uses the exact spice combination of the traditional Punjabi mango pickle — mustard seeds, fennel, nigella, fenugreek and dried red chilli — applied to mutton. The result is a curry with the tangy, pungent, sharp character of a pickle applied to slow-cooked meat. Strongly associated with the Punjabi dhaba tradition where a well-spiced, sharply flavoured meat curry is the marker of good cooking.