Achar Gosht

Achar Gosht is an authentic Pakistani recipe. To translate exactly Achar is Pickle and Gosht is Red Meat. So basically meat is cooked in spices that are used in traditional pickle. Addition of these particular spices give this curry an earthy flavour and its very aromatic.

Its an delicious, mildly spicy and comforting curry like Aloo Gosht (Meat Gravy with Potatoes) and Lamb Rogan Josh

Ingredients Required for Achar Gosht

• Meat – Traditionally achar gosht is made from goat or lamb but you can also use beef and chicken as well.
• Onions/ Ginger & Garlic – Chopped onions and try to use fresh garlic and ginger as it enhances the flavour of the curry.
• Tomatoe puree – Blitz the fresh tomatoes in blender/food processor.
• Green Chillies – Whole green chillies are added to the curry that give a beautiful aroma. You don’t have to eat the chillies if you are not a chilli lover.
• Yoghurt – use plain yoghurt preferably Greek Yoghurt.
• Spices – I divide spices into 2 groups. Firstly its the regular spices like chilli powder, coriander powder, turmeric powder and cumin powder. Then there are spices that gives Pickle(Achari) Flavour. These are Fenugreek seeds, mustard seeds, nigella seeds and fennel seeds.

How to Make Achar Gosht

You can make this curry in a pressure cooker for quick cooking alternatively you can also cook in regular pot. Begin with tempering all the seeds in hot oil for a minute. Sautee onions until they start to turn golden on edges. Add Ginger garlic along with meat and fry for few minutes. Add water, enough to cover the meat. If you are using pressure cooker it should take 15-20 minutes. If you are cooking a pot it can take up to 40 minutes.

Add yoghurt and cook until oil starts to separate. Blitz tomatoes in blender or food processor and add them to the curry. Cook on high flame for few minutes, when the excess water is evaporated cover and cook on low heat. Once tomatoes have broken down and curry is simmering sprinkle garam masala and add whole chillies. Cover for 10 minutes to help curry absorb flavours from chillies.

Watch How to Make It

Tip for Making Achar Gosht

• Measure the pickle spices, all these spices have a strong flavour so avoid using too much of it.
• Don’t skimp on oil, its essential to fry meat and also for overall texture and appearance of the curry.
• Don’t make the onions brown it will make curry look darker which is not very appetizing.
• Allow the yoghurt to be at room temperature as it prevents curdling. Adding cold yoghurt to hot curry, forms little curdles when added to hot curry. And once that happens there is nothing you can do to fix it.
• Add whole green chillies for flavour. these will gives a beautiful aroma to the curry without making it spicy.

How to Serve Achar Gosht

Achar gosht is best served with naan or roti. Try out Easy Naan (Flat Bread) to go along with this delicious curry. If you prefer rice, Pea Pulao would be a good option.

Other Recipes to Try

Lamb Rogan Josh

Aloo Gosht (Meat Gravy with Potatoes)

Meatball (Kofte) Curry

Achar Gosht

An authentic Pakistani curry , flavourful and mildly spicy curry made from spices that are used in traditional pickle spices.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Course Main Course

Servings 6 Serves

Ingredients

  

• 500 g Goat/Lamb Meat (Curry Pieces)
• 1 Large Onion ( Chopped)
• 2 Medium Tomatoes Pureed
• 1/2 cup Yoghurt
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1/4 cup Cooking Oil
• 4 Whole Green Chillies
• Coriander/Cilantro for Garnish

Spices

• 1 tsp Fennel Seeds
• 1 tsp Nigella Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 ½ tsp Salt
• 1½ tsp Red Chilli Powder
• ¼ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala

Instructions

 

• In a pot or pressure cooker add oil. Temper fennel, nigella seeds, fenugreek seeds and mustard seeds for a minute.
• Add onions and sauté them. Add ginger garlic paste along with meat. Fry until meat changes its color.
• Add remaining spices except for garam masala. Fry the meat for another 5 minutes. Add water , enough to cover the meat. Cover and cook until meat is tender. If you are using pressure cooker it should take 15-20 minutes.
• Whisk yoghurt and add it to the curry. Cook on medium high flame until oil starts to separate. Puree tomatoes in a food processor and add them in. Continue to cook on high heat until excess water from tomatoes evaporates.
• Cover the pot and simmer for 15 minutes. Add whole green chillies and sprinkle some garam masala. Cover and simmer for another 5-7 minutes.
• Garnish with chopped Coriander and Serve with naan/roti or rice.