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.
Ingredients
Units
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- 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
- Stir the coriander, garam masala, turmeric and yogurt thoroughly in a large bowl.
- Place the beef chunks in the bowl and make sure all surfaces of the meat are covered with the marinade.
- Marinate the beef for at least 3 hours but preferably overnight.
- Dry roast the spices - mustard, nigella, fennel, cumin, fenugreek and chillies - for 5 minutes or until their aromas are released.
- 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.
- Blend the tomatoes, chillies, garlic and ginger in a food processor until it forms a smooth puree. Set aside.
- Heat the oil in a pan and gently fry the onions until softened.
- Add the ground spice mixture and fry for 2 minutes.
- Turn up the heat and add the marinated meat, ensuring all sides get browned.
- Add the spiced tomato puree, stir well and let the mixture reach a slow simmering point.
- Cover and cook for 90 minutes, or until the meat is tender.
- 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.
- If you're struggling to get hold of any fenugreek seeds, don't worry! You can always use one of these fenugreek substitutes instead!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- 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