Ingredients:

• 1 kg – mutton, cut into pieces
• 300 ml – Yoghurt
• 6 big Green chillies
• 2 tbsp – ginger-garlic paste
• 2 green chillies, chopped
• 2 large onions, chopped
• 1 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1 tsp – cumin powder
• 2 tsp – Red Chilli powder
• For Achari Masala :
• 1 tsp – Cumin seeds
• 1/2 tsp – Fenugreek seeds (methi seeds)
• 1 tsp – Mustard Seeds
• 1 tsp – fennel seeds, crushed
• 150 ml – Mustard oil
• 4 Bay Leaves
• A pinch Asafoetida (hing)
• 1 tsp – Garam Masala powder
• 2 tbsp – Ginger juliennes
• 2 tsp – coriander leaves, chopped
• Salt to taste

Method:

1. Heat mustard oil in a pan until smoking point.
2. The yellowness of the oil will disappear and it will turn colourless.
3. Remove from heat and let it cool.
4. Heat 1 tbsp. oil in a pan and add 2 tsp achari masala.
5. When it crackles, remove from heat and keep aside for stuffing.
6. Heat the balance oil and add the balance achari masala.
7. When it starts crackling add bay leaves and asafoetida.
8. After 30 seconds, add chopped onions and fry until light brown.
9. Add the mutton pieces. Saute on high heat until the meat turns light brown (about 6 to 8 mins.)
10. Whisk yoghurt with turmeric, red chilli powder, coriander powder, and cumin powder.
11. Remove from heat and add yoghurt.
12. Place the pan back on medium heat and cook until the mutton is 95% done.
13. In the meantime, slit the big green chillies and stuff them evenly with the achari masala.
14. Add the green chillies to the mutton and cook until the mutton is tender. Finish with garam masala, ginger juliennes and coriander leaves.