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!!


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