Spicy Instant Mutton Achar

1.Heat the mustard oil in a heavy-bottomed pot or pressure cooker until it reaches the smoking point, then reduce the heat slightly.

2.Add the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds to the hot oil, allowing them to crackle for 30 seconds.

3.Add the mutton cubes to the pot and sear over medium-high heat until the meat is browned on all sides.

4.Stir in the ginger-garlic paste and green chilies, cooking for 2 minutes until fragrant.

5.Add the turmeric, red chili powder, coriander powder, cumin powder, and salt, stirring well to coat the meat evenly.

6.If using a pressure cooker, add 1/2 cup of water, cover, and cook for 4-5 whistles until the mutton is tender. If using a regular pot, add 1 cup of water, cover, and simmer for 45-60 minutes until the meat is soft.

7.Once the mutton is cooked, remove the lid and increase the heat to evaporate any excess liquid until the oil begins to separate from the masala.

8.Stir in the white vinegar and cook for an additional 3-4 minutes to allow the flavors to meld and the sauce to thicken into a glossy, pickling consistency.

9.Remove from heat and let the mutton cool completely before serving or storing in a glass jar.