ACHAAR GOSHT

120

ACHAAR GOSHT

An authentic curry which combines soft cooked meat and pickled flavours with some heat
Serves 4-5 people

Equipment

  • Pot with a lid /pressure cooker
  • Ladle
  • Chopping board
  • Knife

Ingredients
  

Meat and veggies:

  • 1 Kg lamb/1 chicken/1 kg beef (Its best to use meat with bones)
  • 5-6 green bullet chillies
  • 3 medium size onions (sliced)
  • ½ cup cooking oil (preferable to use mustard oil)
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 tsp zeera (cumin seeds)
  • 2 tsp saunf (fennel seeds)
  • 2 tsp kalaunji (black onion seeds)
  • 1 tsp methi (fenugreek seeds)
  • 1 cup yoghurt

Dry spices:

  • 3 tsp dhania powder (coriander powder)
  • 2 tsp chilli powder
  • ½ tsp haldi (turmeric powder)
  • Salt

Instructions
 

Method:

  • Whisk the yoghurt and keep aside.
  • In a pot, heat oil and splatter the 4 seeds-cumin, fennel, black onion and fenugreek seeds. Add onions and fry till golden brown.
  • Put in the meat with ginger garlic paste and fry till all the water released from the mutton dries out.
  • Once the water is all dried, add all the dry spices and continue to fry until oil separates.
  • Add I cup water and give it a boil. Once it starts boiling cover and simmer cook on low medium flame till the meat is tender and cooked.
  • It should take about 20-25 mins if using chicken, about 35-40 mins if using mutton or beef. The cooking time will vary according to the quality of the meat used.
  • When the meat is tender, stir-fry and dry out any water.
  • When you can see the oil beginning to separate, add the beaten yoghurt and bullet chillies.
  • Mix it in, when it starts to bubble and the yoghurt is blended in you will be able to see the oil floating on the top.
  • You can adjust the consistency of the dish as per your preference.
  • Continue cooking for few more minutes if you want a fried look or switch the flame as you begin to see the oil at the top if you want to finish with a semi dry gravy.

Serving suggestions

  • Its suggested to finish off with a silky finish, tastes delicious with fresh naans or parathas (Indian bread)

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