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.
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.
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.
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.
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.
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.
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.
Transfer the Achari Mutton to a serving dish. Garnish with ginger slivers. Serve hot with tandoori roti, luchi or porota.
Side Dish: Sliced onions sprinkled with chaat masala
Accompaniment: Tandoori roti or pudina paratha