Delicious Achar Gosht Recipe



Achar Gosht is a delicious and flavorful Pakistani and Indian dish that combines tender meat with tangy pickle spices. Here's a recipe to make Achar Gosht:


Ingredients:


For the marinade:


500 grams (1 lb) mutton or beef, cut into bite-sized pieces

1/2 cup plain yogurt

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

Salt to taste

For the pickle spice mix:


3-4 tablespoons mustard oil (can substitute with vegetable oil)

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

1/2 teaspoon nigella seeds (kalonji)

1/2 teaspoon carom seeds (ajwain)

8-10 cloves of garlic, thinly sliced

2-3 green chilies, sliced (adjust to your spice preference)

2 tablespoons red chili powder (adjust to your spice preference)

1/2 teaspoon turmeric powder

1 teaspoon dried mango powder (amchur)

For cooking the meat:


2 medium-sized onions, finely sliced

2 tomatoes, chopped

Fresh coriander leaves for garnish

Lime wedges for serving

Instructions:


Marinate the meat:

In a large mixing bowl, combine the mutton or beef pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well to coat the meat evenly. Cover the bowl and let it marinate for at least 1-2 hours, preferably overnight in the refrigerator for better flavor.


Prepare the pickle spice mix:

In a small pan, heat the mustard oil until it reaches its smoking point. Turn off the heat and let it cool down slightly. Be careful not to overheat the oil.


In a separate dry pan, lightly roast the cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, and carom seeds. Roast them on low heat for a few minutes until they release their aroma. Then, transfer these roasted seeds to  spice grinder and grind them into a coarse powder.


Cook the meat:

In a heavy-bottomed pot or pressure cooker, heat 2 tablespoons of the mustard oil over medium-high heat. Add the thinly sliced garlic and green chilies, and sauté until the garlic turns golden brown.


Now, add the marinated meat to the pot and cook until it changes color and the yogurt is well incorporated. Stir occasionally to avoid sticking to the bottom.

Add the pickle spice mix, red chili powder, and turmeric powder to the pot. Mix well, coating the meat with the spices. Cook for a couple of minutes to enhance the flavors.

Next, add the finely sliced onions and chopped tomatoes to the meat. Stir well and let it cook for a few more minutes until the tomatoes are soft and the oil starts to separate from the mixture.


Pressure cooking (if using):

If you're using a pressure cooker, add a little water (about 1/4 cup) to the meat mixture, close the lid, and pressure cook for about 4-5 whistles or until the meat is tender and cooked thoroughly.


If you're using a regular pot, add about 1 cup of water to the meat mixture, cover the pot, and let it simmer on low heat until the meat becomes tender and reaches your desired consistency. Stir occasionally and add more water if needed.


Once the meat is cooked and tender, sprinkle dried mango powder (amchur) over the dish and give it a final stir. Adjust salt and spice levels according to your taste.


Garnish and serve:

Turn off the heat and garnish Achar Gosht with fresh coriander leaves. Serve it with naan, or roti. You can also serve lime wedges on the side for an extra tangy kick.


Enjoy the rich and aromatic flavors of Achar Gosht, a delightful dish.

Comments

Popular posts from this blog

Chane Ki Daal Ka Halwa

Chicken Manchurian Recipe

Sindhi Biryani Recipe