• Achar masala
o 1 tsp onoin seeds,
o 1 tsp methi seeds,
o 2 tsp mustard seeds,
o 2 tsp fennel seeds,
o 1/2 tsp Ajwain,
o 2 tsp dry mango powder,
o salt with 1 tbsp mustard oil.
• 12 green chillies (Achar wali)
• 12 cloves
• 500 gm mutton with bone
• 4 tbsp mustard oil
• 2 large chopped onions
• 2 tbsp ginger-garlic paste
• 1tsp garam masala powder
• 6 dried red chillies
• 1 tbsp coriander powder
• 1 tbsp whole garam masala
• 1 tbsp khus khus paste
• chopped coriander and mint leaves for garnish
• salt and water
Method:
1. Slit and deseed green chillies and fill them with achar ka masala, seal them with cloves.
2. In a pan heat mustard oil and put whole garam masala.
3. Add onions and fry till brown.
4. Add ginger-garlic paste and fry another 2 mins.
5. Add all powdered masla and fry till oil come up.
6. Add mutton and fry on a high flame for 2 minutes.
7. Add kush khus paste and fry 2 more minutes.
8. Add water and salt and cook till mutton is nearly done.
9. Add stuffed green chillies with remaing masala and cook till mutton is fully done.
10. Garnish with chopped dhania and mint leaves.
11. Gravy should be of medium thick consistancy.
12. Serve with naan, rumali or roti.