Skip to main content

Achari Ghost / Achari mutton

One more Awadhi dish on its way :). Achari mutton is an Indian dish whose roots can be traced to Awadh in Uttar Pradesh. Awadhi cuisine is greatly influenced by Mughal cooking techniques and famous for Nawabi foods. Enough of the history lesson here :)...
Well, for people who might be wondering, Achari means pickled. Achari mutton is well known for its spicy and tangy flavor. It is quick and easy to make if you have the right ingredients on hand.
There are lot of Achari masalas available in market these days but I prefer to make everything from scratch as much as possible. If you prefer to buy store bought masala use like half packet (4 to 5 tbsp) for the below recipe but I suggest you to make everything from scratch for the best flavor.


For Paste

1 tsp Kalonji (onions seeds)
1 tsp Chironji or 5 almonds
1 tsp cumin seeds
1/2 tsp methi seeds
1 tsp Fennel seeds
1 tsp Dill Seeds
1 tsp mustard seeds
Almonds,Fennel seeds,Kalonji,Methi seeds,Mustard seeds,Dill seeds (Clockwise direction) and cumin in the center

For Curry

2 lbs Goat/Lamb
1 medium onion chopped real fine
1 small tomato chopped
1 cup curd well beaten with a fork
1 tbsp ginger garlic paste
1 tsp coriander powder
1 tsp lemon juice
1 tbsp + 1 tbsp oil
 1 tbsp red chilli powder
1 tsp garam masala
Salt for taste


Ginger chopped into long thin strips
Handful of coriander leaves chopped


1.Frying Onion--2. Fried onion/ginger garlic--3.Frying Mutton--4.Water added before pressure cooking--5.frying the paste--6.Added water from mutton curry--7.added Yogurt--8.sauce boiling--9.Added Mutton pieces
Heat 1 tbsp of oil in a pressure pan. Add onion and salt and fry till onions turn light brown in color. Add ginger garlic paste, turmeric and fry for a minute or two.
Add the red chill powder, coriander powder and fry for a minute. Add in the mutton pieces and cook for 5 to 7 minutes till the water from the mutton is evaporated.
Add in the chopped tomato, 1 1/2 cups of water and close the lid. Cook for 3 to 5 whistles depending on tenderness of the meat.
Turn off the heat and let it rest till the pressure is all gone and you can get the lid off the cooker easily.
Meanwhile dry roast all the paste ingredients and blend to a smooth paste adding little bit of water.
In another pan heat 1 tbsp of oil. Add the tempering and let them splutter. Now add in the paste and let it fry till the oil oozes out. At this point to the pan, add the water from the cooked lamb leaving the lamb pieces aside. Let it come to a boil. Stir in the beaten yogurt and cook till the sauce is thick. Once the sauce is thick add in the lamb pieces and cook on low flame for about 10 minutes.
Add the lemon juice, some of the ginger pieces and sprinkle the garam masala. Cook for 5 minutes. Adjust the seasonings and turn off the flame. Garnish with coriander leaves and left over ginger pieces.
Serve over bed of steamed rice and enjoy!


  1. elaborated pics and very well explained!!


Post a Comment

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati


Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m