Achaar gosht

Achar Gosht Recipe

Ingredients

For the Curry

500g mutton (or beef/chicken), cut into pieces

1/2 cup yogurt

1/4 cup cooking oil

2 medium onions, finely sliced

2 medium tomatoes, chopped

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon coriander powder

 Salt to taste

For the Achar Masala

1 teaspoon fennel seeds (saunf)

1 teaspoon nigella seeds (kalonji)

1 teaspoon mustard seeds (rai)

1 teaspoon fenugreek seeds (methi dana)

2-3 dried red chilies

Additional Ingredients

3-5 green chilies (slit)

1/4 cup lemon juice or vinegar

Fresh coriander leaves for garnish

Instructions

Prepare the Achar Masala

Dry roast the fennel seeds, nigella seeds, mustard seeds, fenugreek seeds, and dried red chilies in a pan until aromatic.

Grind the roasted spices coarsely using a mortar and pestle or a grinder. Set aside.

Cook the Meat

Heat oil in a heavy-bottomed pan.

Add sliced onions and sauté until golden brown.

Add ginger-garlic paste and cook for 1 minute.

Add the meat and cook on high heat until it changes color.

Mix in the turmeric powder, red chili powder, coriander powder, and salt.

Add chopped tomatoes and cook until they soften and blend into the gravy.

Lower the heat, cover, and cook until the meat is tender. Add water as needed.

Add the Achar Flavor

Stir in the yogurt and let it cook until the oil separates from the curry.

Add the prepared achar masala and mix well.

Add the slit green chilies and lemon juice (or vinegar). Simmer for another 5 minutes.

Garnish and Serve

Garnish with fresh coriander leaves.

Serve hot with naan, paratha, or steamed rice.

Tips

For extra tanginess, you can add a little mango pickle to the curry.

Adjust the spice levels according to your preference.

Ensure the achar masala is not over-ground; a coarse texture is ideal.

Enjoy your aromatic and tangy Achar Gosht!