ACHAAR GOSHT
An authentic curry which combines soft cooked meat and pickled flavours with some heatServes 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.
