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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.
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.
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
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.
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