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Mutton Achari

A rare Awadhi delicacy

Recipe by Harsh Tripathi of Kanpur, IN

A hot and tangy mutton cuisine from the Awadh region of Uttar Pradesh

Ingredients non vegetarian 4 servings

    • Achar masala
      • 1 tsp onoin seeds,
      • 1 tsp methi seeds,
      • 2 tsp mustard seeds,
      • 2 tsp fennel seeds,
      • 1/2 tsp Ajwain,
      • 2 tsp dry mango powder,
      • 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


    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.


    Sumana Zachariah

    Sumana Zachariah

    Onion seeds means Kalonji


    wat is onoin seeds?

    Harsh Tripathi

    Harsh Tripathi

    @Anantha............use raw mutton


    Receipe is good and mouthwatering. Please tell me cooked mutton to be added or raw?

    christy gerald

    christy gerald

    Wow!Great recipe Tripathi!!.


    this a very spicy n mouth watering recipe try this one it does work its a superb comb of spices