Achari Gosht
Achari gosht is a tasty combination of pickling spices in meat curry. It may seem a bit complicated but rather it's the easiest recipe, that I have up my sleeves. There's not much chopping and grinding involved. Takes almost half an hour if you are using boneless meat cut in small pieces.
I however like to cook meat with the bone in that case it may take a little longer. In achari gosht four spices are used apart from the regular chili,
The combination of these spices is what gives the pickled flavour to the meat. So we will be adding these spices and not the pickle. I think that the combination of these spices creats a special chemistry resulting in the amazing flavour of achari gosht.
Achari gosht is first cooked with onions, garlic and pickled spices then tomatoes and yogurt are cooked together to form the resulting gravy. Mustard seeds give a tart flavour to the dish while kalonji seeds impart a peppery and onion- like flavour.
As long as fennel is concerned, it is highly aromatic and has a strong flavour, on the other hand methi seeds have a pleasantly bitter taste. How these four basic spices with their bitter and tart flavour, create this superb pickled meat curry, without actually adding any pickle to it is beyond my understanding.
I have seen most achari gosht recipes without tomatoes, I however like to use tomatoes for the extra tartness. So if you like to join me with the adventure of making this tasty, tangy and inviting curry you will need to follow some steps and need some ingredients which are listed below.
Prep Time: 10 mins☻ Cooking Time: 35 mins☻ Serves: 5☻ Cuisine: Pakistan/India
| Ingredients | Quantity |
| lamb pieces | 5oog |
| onion | 1 medium thinly sliced |
| tomatoes | 2 medium finely chopped |
| ginger garlic chopped | 1 tsp each |
| yogurt | 2 tbsp |
| vegetable oil | 5 tbsp |
| fennel seeds | 1 tsp |
| kalonji seeds(onion seeds) | 1 tsp |
| mustard seeds | 1 tsp |
| methi seeds (fenugreek seeds) | 1 tsp |
| coriander seeds | 1 tsp |
| cumin seeds | 1 tsp |
| turmeric powder | 1/2 tsp |
| red chili powder | 1 tsp |
| salt |
Method:
Start by frying the onions in oil till golden brown add garlic and ginger and cook for another minute or two.
Now add fennel, kalonji seeds, methi seeds, fennel seeds, cumin and coriander. Cook for one minute stirring continuously.
Add lamb meat and cook till it changes colour. Add tomatoes, chili powder, turmeric and salt add a little water and cook till meat is tender.
Add yogurt and cook for another ten minutes till oil comes on top, this is an indication that the achari gosht is ready. I don't think this dish needs any additional condiments it's super good on it's own.
Naan or chapati is best for the carbohydrate component.
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