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    North Indian
    Mutton Curry
    Yoghurt
    Intermediate
    For 2 people

    Achaari Mutton: Tangy Mustard-Pickled Mutton Curry


    A much-loved speciality from the pickles-obsessed Punjab region, Achari Mutton combines the rich unctuousness of mutton with the sharp tang of pickling spices like mustard, nigella seeds and fennel. Marinating the meat in yoghurt first, then slow-cooking it with fried onions, ginger, garlic, and tomatoes creates a robustly spiced, tender-textured curry. The addition of amchur right at the end lends a final tart kick.

    Ingredients

    • Mutton (rewaji curry-cut, bone-in)

      200 g

    • Yoghurt (plain, whisked until smooth)

      60 g

    • Mustard oil

      40 mL

    • Onions (large, diced)

      2

    • Tomatoes (medium, diced)

      2

    • Ginger (sliced)

      2-inch piece

    • Garlic (sliced)

      5-6 cloves

    • Sunrise Kashmiri Mirch Powder

      2-3 tsp (or as per preference)

    • Sunrise Haldi Powder

      1 tsp

    • Sugar

      1/2 tsp

    • Salt

      to taste

    • Lemon juice

      1 tbsp

    • Sunrise Amchur Powder

      1 tsp

    • Fresh coriander leaves (chopped)

      10 g

    • For the Achari Masala:

    • Sunrise Jeera

      1 tsp

    • Sunrise Panch Phoron

      1 tsp

    • Sunrise Dhania

      1 tsp

    • Sunrise Sarso

      1 tsp

    • Sunrise Ajwain

      1 tsp

    • Sunrise Kali Mirch

      1 tsp

    • Dried red chillies

      2

    Sunrise tip: Achari masala is a spice blend used to make Indian pickles. Lightly toasting and grinding your own mix makes this dish truly special.


    Steps

    Step 1: Marinate the mutton

    Time: 30 minutes

    Place the mutton in a large bowl. Add the yoghurt and salt to taste. Mix well, making sure the mutton is fully coated. Cover and refrigerate for 30 minutes.

     

    Step 2: Prepare the achari masala

    Time: 5 minutes

    Heat a pan on medium heat. Add the Sunrise Jeera, Sunrise Panch Phoran, Sunrise Dhania, Sunrise Sarso, Sunrise Ajwain, Sunrise Kali Mirch, and dried red chillies. Dry roast for 1-2 minutes until aromatic. Remove from heat, cool, then grind to a fine powder. Set aside.

     

    Step 3: Fry the aromatics

    Time: 10 mins

    In a large, heavy-based pan, heat the mustard oil until smoking, then lower the heat. Add the onions and fry until golden brown, about 4-5 minutes. Add the ginger and garlic and fry for 30 seconds more. Stir in the tomatoes and cook for 2-3 minutes until pulpy.

     

    Step 4: Cook the mutton

    Time: 60 minutes

    Add the marinated mutton and 3-4 tsp of the prepared achari masala to the pan. Sauté for 5 minutes on high heat. Add the Sunrise Kashmiri Mirch Powder, Sunrise Haldi Powder, and sugar. Mix well. Pour in 3 cups of water and bring to a boil. Cover, lower the heat and simmer for 50-55 minutes, stirring occasionally, until the mutton is tender and the gravy has thickened.

     

    Step 5: Add final flavours

    Time: 5 minutes

    Stir in the lemon juice and Sunrise Amchur Powder. Simmer uncovered for 2-3 minutes more. Taste and adjust salt if needed. Sprinkle with fresh coriander, give a final mix, then remove from the heat.

     

    Step 6: Garnish and serve

    Transfer the Achari Mutton to a serving dish. Garnish with ginger slivers. Serve hot with tandoori roti, luchi or porota.

     

    Goes Best With

    Side Dish: Sliced onions sprinkled with chaat masala

    Accompaniment: Tandoori roti or pudina paratha