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Achar Gosht Recipe


Achar Gosht Masala:

Salt 1 & ½ Tsp

Red Chili ½ Tsp

Fennel Seeds Crushed ½ Tbs

Chili Flakes 1 Tsp

Fenugreek Seeds ½ Tsp

Turmeric 1 Tsp

Whole Spice Powder ½ Tbs

Coriander Seeds Crushed ½ Tbs

Nigella Seeds Crushed ½ Tsp

Cumin Seeds Crushed ½ Tbs

Lemon Juice 1 Tbs

Yogurt 1 & ½ Cup

Ginger Garlic Paste 1 Tbs

Beef 1/2 Kg

Green Chilies 5-6

Oil ½ Cup

Tomatoes Grinded Large 2

Water ½ Cup Or As Required


In a bowl, add all dry spices to make Achar Gosht masala.

In a small bowl, take lemon juice and add 1 tbs of achar gosht masala and set aside for green chilies filling.

Slit and deseed green chilies and fill with the mixture of lemon and masala.

Set aside.

In remaining achar gosht masala add yogurt, ginger garlic and mix well.

Add meat, mix well and marinate for 1-2 hours.

In a pan, heat oil and add grinded tomatoes and fry on high flame for 2 mins, add marinated meat and fry for 2-3 mins.

Add ½ cup water and cover and cook for 25 mins or until meat is tender.

Add water if required.

Now fry cook until oil separates.

Add masala filled chilies and cover and let them simmer for 4-5 mins on low flame.

Achar Gosht is ready to serve.

Source/Credit: FoodFusion

Achar Gosht Recipe


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

Oil 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

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.

Source/Credit: cookwithfaiza

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