Aachi Mutton Masala 100g

The Sunday queue at the mutton stall, and the butcher knowing Appa's cut by heart.

• What: Masala blend for mutton curry
• Pack: 100 g
• Brand: Aachi, Chennai, since 1995
• Best for: Mutton kuzhambu, curry, chukka

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac in Chennai, and its blends now go to more than 30 countries. The meat masalas are the ones Tamil households reach for on a weekend.

Coriander and chilli form the base, with black pepper, fennel, cumin and turmeric, and cinnamon and clove for a warm whole-spice smell. It suits mutton's long cooking: brown the onions, fry the masala, pressure cook, then reduce. Choosing between mutton masalas? Aachi for an all-round curry; Annapoorna Madurai mutton chukka masala for a dry fry; Annapoorna Dindigul mutton kulambu masala for a kuzhambu to pour over rice.

Tip: Fry the masala on low for a minute before the meat goes in. Burnt coriander turns bitter; raw coriander tastes dusty.

Goes well with: Shan Ginger Garlic Paste, Heera Fennel Seeds / Sounf, Heera Ponni Boiled Rice

Coriander, Chilli, Black pepper, Fennel, Cumin, Turmeric, Cinnamon, Clove, Salt.

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