achar gosht recipe, how to make achar gosht
achar gosht recipe by faiza
Meat (baby lamb OR of your choice) 2KG
Onions 2 large
Tomatoes 3 large
Ginger 3inch piece
Garlic 10/15 pieces
Coriander seeds (dhania seeds) 1 & 1/2 tbs – lightly crushed
Cumin seeds (zeera) 1 & 1/2 tbs – lightly crushed
Fennel seeds (Saunf) 1 & 1/2 tbs – lightly crushed
Nigella seeds (kalonji) 1tsp
Mustard seeds (rai dana) 1tsp
Fenugreek seeds (methi dana) 1/2 tsp
Salt 1 & 1/2 tsp
Red chilli powder 1tsp heeped
Turmeric powder (haldi) 1/2 tsp heeped
Yogurt THICK GREEK (dahi) 1cup
Green chillies 3 to 4 (whole)
Chaat masala 3tbs
Lemon juice 4tbs
In a pan add water about 4 large glasses, add the onions, tomatoes, ginger, garlic. Boil it for 5 to 7 mins on high flame.
Once boiled, remove the veges and grind to a thick paste (discard the boiled water). You can add a little water if having problem to grind.
Mix the lemon juice and chaat masala to make a thick paste, slit open the green chillies and stuff the mix in the chillies and keep it aside.
Corsely crush the dry masalas (Coriander seeds, cumin seeds, fennel seeds, Mustard seeds and fenugreek seeds seperately).
In a pan, add oil and the meat. Cook till colour changes. Make sure oil is hot before cooking meat. Flame high.
Once meat has changed its colour, add salt, turmeric powder and red chilli powder. Mix it.
Now add the grinded vegetable paste to the meat and mix well. Wait for the curry to boil.
Add the dry crushed masalas to the meat (Coriander seeds, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and nigella seeds < this should not be crushed). Mix well.
Add the yogurt to the curry and add 2 cups of water. High flame.
Once the curry comes to a boil turn the flame to low to medium and cook the meat till tenders and water is completely dried.
Once water is dried and meat is cooked, add the stuffed green chillies and simmer for 4mins on low flame and serve hot.
achar gosht recipe by food fusion
-Mutton mix boti 750g
-Pyaz (Onion) fried & crushed 1 Cup
-Achar gosht masala 3-4 tbs
-Garam masala powder ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Dahi (Yogurt) whisked 1 Cup
-Cooking oil ½ Cup
-Tamatar (Tomatoes) chopped 4 medium
-Water 2 Cups or as required
-Dhania powder (Coriander powder) 2 tsp
-Saunf (Fennel seeds) powder 2 tsp
-Zeera powder (Cumin powder) 2 tsp
-Kalonji (Nigella seeds) crushed ¼ tsp
-Namak (Salt) ¼ tsp or to taste
-Garam masala powder ¼ tsp
-Khatai powder 1 tbs
-Lemon juice 3 tbs
-Hari mirch (Green chillies) 4-5
-In a bowl,add mutton,fried onion,achar gosht masala,garam masala powder,kashmiri lal mirch powder,ginger garlic paste,yogurt & mix well,cover & marinate for 30 minutes.
-In a pot,add cooking oil,tomatoes,mix well & cook until tomatoes are soft (2-3 minutes).
-Now add marinated mutton,mix well & cook until oil separates (6-8 minutes).
-Add water,mix well and bring it to boil,cover & cook on low flame until meat is tender (40-45 minutes).
-In a small bowl,add coriander powder,fennel seeds powder,cumin powder,nigella seeds,salt,garam masala powder,khatai powder,lemon juice & mix well.
-Slit green chillies from the center,remove seeds and stuffed with prepared spice mix.
-In a pot,add stuffed green chillies,cover & simmer on low flame for 6-8 minutes.
-Serve with naan.
achar gosht recipe by shireen
½ kg Beef boneless
1 tsp Ginger garlic paste
½ kg Yogurt
¾ cup Tomato paste
2 tsp Chili powder
1 tsp Salt heaped
15 qty Green chilies split from center
1 tsp Kalonji heaped coarsely grounded
1 tsp Saunf coarsely grounded
½ cup Oil
Cut beef into small cubes, marinate with ginger garlic, chili powder, yoghurt, salt for 2 hours.
Heat oil, add meat cook over low heat until beef tender, grind kalonji and saunf together coarsely.
Mix in it 1 tsp salt slit green chilies from 1 side length wise, take out seeds stuffed with grinded masala.
When meats get tenders, and water raised, add ¾ cup tomato paste, add the stuff chilies.
Leave it on dum, till chilies tender, and serve with Naan.
achar gosht recipe by shan
MEAT ON BONES 1 kg / 2.2 lbs small portions
GARLIC PASTE 1-2 tablespoons
GINGER PASTE 1-2 tablespoons
GREEN CHILIES 10 medium slit lengthwise
LEMON JUICE 3-4 tablespoons
TOMATOES 6 medium /500g grind & sieve to make puree
PLAIN YOGURT 2 ½ cups / 500g whipped
COOKING OIL 1 cup / 175ml
SHAN ACHAR GOSHT MIX 1 packet mix in ½ cup water
STEPS OF COOKING
Mix 2 tablespoons of Shan Achar Gosht Mix with lemon juice and fill the green chilies.
In hot oil add meat, garlic, ginger, yogurt and remaining Shan Achar Gosht Mix. Stir fry on high heat for 7-10 minutes.
Add 2-3 cups of water. Cover and cook on low heat until meat is tender.
Add tomato puree. Stir fry for 5-6 minutes on high heat and place green chilies over the meat.
Cover and cook on low heat until oil separates from gravy.
If desired remove excessive oil before serving.
Tips: For meat, use cuts from shoulder and T-bone.