Sunday, October 27, 2013

Achari Muthian Salan ( Pickled Kabab Curry )


Achari Muthian Salan ( Pickled Kabab Curry ) ... Beef / Mutton Kababs in thick tangy curry. These Kababs are made with ground / minced meat and spices; formed into thin sausage shapes and shallow-fried. A tangy curry is made separately with onion, tomato, yogurt and spices. Lastly, kababs are added to the curry.


Achari Muthian Salan ( Pickled Kabab Curry )
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Serves : 6


Ingredients :

For Muthian / Kababs :
  • 500 gm.  ground / minced meat
  • 2 tbsp.  roasted chickpeas { can substitute with gram flour ( Besan ) }
  • 1 tsp.  dessicated coconut
  • 1/2 tsp.  poppy seeds
  • 1/4 tsp.  garam masala
  • 1 tsp.  ginger garlic paste
  • 1 tsp.  salt ( or to taste )
  • 1 1/2 tsp.  red chillies powder
  • Pinch of nigella seeds, optional
  • 1 tsp.  coriander seeds, crushed
  • 1 small onion, finely chopped
  • 2 tbsp.  fresh coriander leaves, chopped
  • 2 green chillies, finely chopped
For Curry :
  • 1/2 cup oil
  • 250 gm.  onions, thinly sliced
  • 250 gm.  tomatoes, roughly chopped
  • 250 gm.  yoghurt
  • 1 tbsp.  ginger garlic paste
  • 2 1/2 to 3 tbsp.  Achar gosht masala mix ( like National or Shan )
  • Salt, to taste
  • 2 tbsp.  fresh coriander leaves, chopped

Method :
  • Grind chickpeas, coconut and poppy seeds to a fine powder in a spice grinder.
  • Combine all ingredients of Muthian / Kababs in a large bowl. Mix well and let stand 1/2 an hour to blend flavors.
  • Take a small portion of the mixture in your hands. With wet hands, shape mixture into thin sausage shapes about 4" long.
  • Heat little oil in a wok or wide pan for shallow-frying. Fry the prepared Muthian / Kababs in batches over medium heat until cooked through and brown{ Don't stir kababs with spoon, just move the pan occasionally to turn the kababs. Kababs will leave some water during frying, cook till water dries out and kababs are cooked through }. Remove from oil and keep aside, covered.
  • Heat remaining oil in the pan. Add sliced onion and fry on medium heat till light brown. Remove from oil and drain on absorbent paper.
  • Combine fried onions, tomatoes and yoghurt in a blender and blend to a smooth paste.
  • Add ginger garlic paste in the pan and fry for few seconds. Add Achar gosht masala mix, blended paste and salt; stir well.
  • Add ( about 1/2 cup ) water and cook, covered, on medium heat till water dries and the sides leave oil.
  • Now add the fried Muthian / Kababs in the curry, little water ( depending on how thick you want the curry to be ) and chopped coriander leaves.
  • Cook on low heat, for 5 minutes or until kababs are heated through.
  • Serve hot with Naan / Chappati.

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Thank you for stopping by. Hope you enjoy the recipe!!!

24 comments :

  1. I would love to taste this..awesome dish!

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  2. yummy! thanks for sharing the recipe :)

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  3. I was so intrigued when you first posted the Muthian recipe. I've never seen anything like that before! Is it a Lahore specialty, or is it an Ambreen specialty? ;)

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    Replies
    1. Henna, it's just meatballs that are shaped like fingers. This recipe is actually my mom's specialty :)

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  4. never heard of this dish, love the idea , will tell my mom to make this.

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  5. Yummy. Very delicious recipe.
    Thanks for sharing.

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  6. Salan looks simply out of the world. Excellent and lavishly presented.
    Deepa

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  7. This is not for me (I'm a vegetarian) but my husband just loooooooooooves kabab. I'd love to try and surprise him :)

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    Replies
    1. Lovely thick gravy and its so good. I will try with lamb and enjoy it with rice.

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  8. This dish actually just looks so awesome I can almost smell it :)

    Cheers
    Choc Chip Uru

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  9. This looks crazy delicious, Ambreen. I'm very curious about the pickled spice mix. Going to make this tonight!

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  10. This looks so delicious, Ambreen. Love the pickling spice. Gotta try it this w/end!

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    Replies
    1. Thank you Winnie, Nava, Uru & Colette for your sweet comments :)

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  11. Se ve con una pintaaaaa deliciosa....saludable color de lujo,abrazooooooos.

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  12. Oh, this sounds delish! I made sure to pin it so I can make it after I find a couple of the more "difficult to obtain in rural Idaho" ingredients. My husband is from London, so these types of recipes remind him very much of home! (I swear, curry is the national dish of England... even more than steak and kidney pie and almost as much as Yorkshire Pudding!)

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    Replies
    1. Thank you Elisabeth for your sweet comment, hope you enjoy it if you give it a try :)

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  13. These look so good! I've never had kabobs with achari spice. Will have to give it a try!

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    Replies
    1. Thank you Aida for visiting. Glad to hear you like the recipe, let me know how it turns out :)

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  14. That looks so tasty Ambreen!!
    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

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  15. I would just love to try this dish, it looks delicious! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon
    Miz Helen

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Thank you for visiting and brightening my day with your sweet comments. I try my best to respond to your comments ASAP, though it might take some time to get back to you.

Ambreen (Simply Sweet n Savory)

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