Achar Ghosht
8:00:00 PM| Ingredients | Quantity |
| Onions (chopped) | 200 gm |
| Cumin | 3 gm |
| Cardamom | 2 gm |
| Cinnamon | 2 gm |
| Cloves | 2 gm |
| Peppercorns | 2 gm |
| Onion Seeds (Kalongi) | 2 gm |
| Fennel (saunf) | 2 gm |
| Tomatoes | 250 gm |
| Cubes of mutton with bones | 1 kg |
| Salt | to taste |
| Fenugreek Seeds | 2 gm |
| Cumin (whole) | 2 gm |
| Mustard Seeds | 2 gm |
| Fat | 50 gm |
Methods to prepare:
- Saute Onions in fat. Do not brown.
- Add cumin. Then add cardamom, cinnamon, cloves, peppercorn (whole), onion seeds and then fennel, fenugreek and mustard seeds.
- Add mutton and chopped tomatoes and cook on a slow fire with a little water till mutton is cooked and gravy is thick.
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