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Achari Goat Chops

Achari Goat Chops is a mouth watering dish made with ingredients used to make mango pickle.
Course Main Course
Cuisine Indian
Keyword Achari, Achari Ghost, Achari Goat, Achari Lamb, Achari Mutton, Ghost, Ghost Achari, Ghost Chops, Goat, Goat Achari, Goat Chops, Lamb, Lamb Achari, Lamb Chops, Mutton, Mutton Achari, Mutton Chops, Pickle
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Senthil Sadasivam

Ingredients

Pressure cook goat chops

  • 12 Goat chops
  • 2 tbsp Ginger/ Garlic paste
  • 1 tbsp Chili powder
  • 1 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 1/2 cup Shallots/ onion chopped
  • 3 Green Chilies chopped
  • Salt to taste

Achari seasoning

  • 3 tbsp Sesame oil
  • 1/2 tbsp Mustard
  • 1/2 tbsp Methi seeds
  • 1/2 tbsp Urad dal
  • 1/2 tbsp Fennel seeds/ powder
  • 1/2 tbsp Jeera seeds
  • 4 Red chilies broken
  • 3 sprigs Curry leaves

Other ingredients

  • 1/4 cup Tomatoes chopped/ optional
  • 1 Raw Mango small pieces
  • 3 tbsp Coconut paste
  • 1/2 tbsp Lime juice
  • 1/4 cup Cilantro chopped

Instructions

  1. Pressure cook goat chops: Wash and clean goat chops and add to a large pressure cooker with enough water to immerse the meat.  Add ginger/garlic paste, chili powder, coriander powder, turmeric powder, chopped shallots/ onion, chopped green chilies, salt and mix well.  Pressure cook for 3 whistles and let it sit for some time until the pressure releases on its own.

  2. Achari seasoning: Take a wide nonstick pan, pour sesame oil, when hot, add the tadka ingredients in one go, fry for few seconds until slightly browned (do not let the mustard splutter), add curry leaves and fry for few seconds.

  3. Adding some tomato to this recipe is optional, but if you chose to add, do not add too much, fry them well.  Then add chunks of green mango slices (star of this achari recipe) and fry for few mins.

  4. Add the pressure cooked mutton chops along with the stock, coconut paste, mix well, check salt and let it simmer stirring occasionally until it dries out (or remove early if you want it in curry stage).

  5. Drizzle some lime juice (if preferred) and garnish with chopped coriander leaves and serve.

Recipe Notes