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Achar

Achar Gosht


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6 1x

Description

Achar gosht, also known as achari gosht, is a spicy Pakistani curry which combines tenderised meat (usually mutton or beef), pickled flavours and some heat.


Scale

Ingredients

  • 45ml (3 tbsp) ground coriander powder
  • 45ml (3 tbsp) garam masala
  • 10ml (2 tsp) turmeric powder
  • 60ml (4 tbsp) plain yogurt
  • 1kg (2lbs) stewing beef, cut into bite-sized pieces
  • 15ml (1 tbsp) mustard seed
  • 15ml (1 tbsp) nigella/kalonji seed
  • 15ml (1 tbsp) fennel/saunf seed
  • 15ml (1 tbsp) cumin/jeera seed
  • 15ml (1 tbsp) fenugreek/methi seed
  • 6 dried red chillies
  • 30ml (2 tbsp) oil
  • 6 tomatoes, washed and cored
  • 3 green chillies, washed and topped
  • 6 garlic cloves, peeled
  • 5cm (2in) fresh ginger, peeled
  • 6 onions, peeled and finely chopped

Instructions

  1. Stir the coriander, garam masala, turmeric and yogurt thoroughly in a large bowl.
  2. Place the beef chunks in the bowl and make sure all surfaces of the meat are covered with the marinade.
  3. Marinate the beef for at least 3 hours but preferably overnight.
  4. Dry roast the spices – mustard, nigella, fennel, cumin, fenugreek and chillies – for 5 minutes or until their aromas are released.
  5. Remove from the heat and let the spice mixture cool down for a few minutes before coarsely grinding it with a mortar and pestle. Set aside.
  6. Blend the tomatoes, chillies, garlic and ginger in a food processor until it forms a smooth puree. Set aside.
  7. Heat the oil in a pan and gently fry the onions until softened.
  8. Add the ground spice mixture and fry for 2 minutes.
  9. Turn up the heat and add the marinated meat, ensuring all sides get browned.
  10. Add the spiced tomato puree, stir well and let the mixture reach a slow simmering point.
  11. Cover and cook for 90 minutes, or until the meat is tender.
  12. Garnish with coriander leaves and serve with yogurt to temper the heat. Naan and pilau rice make great accompaniments!

Notes

  • Beef was used in this case but it can be substituted with lamb. Traditionally, mutton is used.
  • While the curry is simmering, do check it every now and then. It’s a thick curry that might need topping up with a splash of water in order for the curry not to dry up and burn.
  • Category: Main
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 459
  • Sugar: 9 g
  • Sodium: 144 mg
  • Fat: 17.6 g
  • Saturated Fat: 4.7 g
  • Carbohydrates: 19.5 g
  • Fiber: 4.6 g
  • Protein: 54.4 g
  • Cholesterol: 150 mg