Achar Gosht
An authentic Pakistani curry , flavourful and mildly spicy curry made from spices that are used in traditional pickle spices.
Ingredients
- 500 g Goat/Lamb Meat (Curry Pieces) See Notes
- 1 Large Onion ( Chopped)
- 2 Medium Tomatoes Pureed See Notes
- 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, make sure its at room temperature. 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 while stir it until excess water from tomatoes evaporates.
- Cover the pot and simmer for 15 minutes. The tomatoes should completely breakdown and mix into the gravy. Add whole green chilies and sprinkle some garam masala. Cover and simmer for another 5-7 minutes.
- Garnish with chopped Coriander and Serve with naan/roti or rice.
Notes
- Use leg or shoulder cut or mix both. Trim excess fat.
- Tinned tomatoes can also be used. Use crushed or finely chopped tomato.
Tried this recipe?Leave a comment and rate this recipe below