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!!!