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Achar Gosht Recipe


Achar Gosht Masala:

Salt 1 & ½ Tsp
Purple Chili ½ Tsp
Fennel Seeds Crushed ½ Tbs
Chili Flakes 1 Tsp

Fenugreek Seeds ½ Tsp
Turmeric 1 Tsp
Entire 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
Inexperienced Chilies 5-6
Oil ½ Cup

Tomatoes Grinded Giant 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 put aside for inexperienced chilies filling.

Slit and deseed inexperienced chilies and fill with the combination of lemon and masala.
Put aside.

In remaining achar gosht masala add yogurt, ginger garlic and blend nicely.
Add meat, combine nicely and marinate for 1-2 hours.

In a pan, warmth oil and add grinded tomatoes and fry on excessive flame for two minutes, add marinated meat and fry for 2-3 minutes.
Add ½ cup water and canopy and prepare dinner for 25 minutes or till meat is tender.

Add water if required.
Now fry prepare dinner till oil separates.

Add masala crammed chilies and canopy and allow them to simmer for 4-5 minutes on low flame.
Achar Gosht is able to serve.

Supply/Credit score: FoodFusion

Achar Gosht Recipe

Achar Gosht Recipe


Meat (child lamb OR of your alternative) 2KG
Onions 2 massive
Tomatoes 3 massive
Ginger 3inch piece

Garlic 10/15 items
Coriander seeds (dhania seeds) 1 & 1/2 tbs – calmly crushed
Cumin seeds (zeera) 1 & 1/2 tbs – calmly crushed
Fennel seeds (Saunf) 1 & 1/2 tbs – calmly crushed

Nigella seeds (kalonji) 1tsp
Mustard seeds (rai dana) 1tsp
Fenugreek seeds (methi dana) 1/2 tsp
Salt 1 & 1/2 tsp

Purple chilli powder 1tsp heeped
Turmeric powder (haldi) 1/2 tsp heeped
Yogurt THICK GREEK (dahi) 1cup
Oil 1cup

Inexperienced chillies 3 to 4 (entire)
Chaat masala 3tbs
Lemon juice 4tbs


In a pan add water about 4 massive glasses, add the onions, tomatoes, ginger, garlic.
Boil it for five to 7 minutes on excessive flame.

As soon as boiled, take away the veges and grind to a thick paste (discard the boiled water).
You’ll be able to add somewhat water if having drawback to grind.

Combine the lemon juice and chaat masala to make a thick paste, slit open the inexperienced chillies and stuff the combination within the chillies and preserve it apart.

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 dinner until color modifications.
Be certain that oil is scorching earlier than cooking meat. Flame excessive.

As soon as meat has modified its color, add salt, turmeric powder and crimson chilli powder. Combine it.
Now add the grinded vegetable paste to the meat and blend nicely.

Look ahead to 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 shouldn’t be crushed). Combine nicely.

Add the yogurt to the curry and add 2 cups of water. Excessive flame.
As soon as the curry involves a boil flip the flame to low to medium and prepare dinner the meat until tenders and water is totally dried.

As soon as water is dried and meat is cooked, add the stuffed inexperienced chillies and simmer for 4mins on low flame and serve scorching.

Supply/Credit score: cookwithfaiza

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