Achar Gosht
Achar gosht brings bold, tangy, and spicy flavours together in a hearty curry that’s full of warmth. Perfect for special meals or whenever we crave something with serious depth and aroma.
Ingredients
- 1 kg lamb bone-in or boneless
- 100 ml oil
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 medium onions finely sliced
- 400 g canned tomatoes
- 1 tsp chilli powder
- 1 tsp salt adjust to taste
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 2 bullet chillies slit
- 500 ml water
- 2 tbsp mixed achar pickle – adjust to taste
- 1 tbsp dried fenugreek kasuri methi
- 1 handful fresh coriander chopped
- 1 inch ginger julienned
Instructions
- Heat oil in a large pan or karahi.
- Add sliced onions and cook on medium heat until golden brown (around 6–8 minutes).
- Add ginger and garlic paste, sauté for 1 minute until fragrant.
- Add lamb and cook on high heat until browned and sealed.
- Add tomatoes and cook until oil separates and tomatoes break down (about 6-8 minutes).
- Add the spices. Cook for 3–4 minutes, stirring frequently.
- Pour in the water, mix well, cover and simmer on low heat for 1 hour (until lamb is tender). Make sure to stir occasionally.
- Once cooked and liquid is reduced, add achar and the bullet chilli and cook for another 2–3 minutes to blend flavors.
- Finish with dried fenugreek, chopped coriander, and julienned ginger. Mix well and cook for 2 minutes uncovered.
Video
Notes
Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 997kcalCarbohydrates: 18gProtein: 45gFat: 83gSaturated Fat: 27gTrans Fat: 0.1gCholesterol: 183mgSodium: 966mgPotassium: 1098mgFibre: 4gSugar: 8gVitamin A: 710IUVitamin C: 63mgVitamin D: 0.3µgCalcium: 112mgIron: 6mg
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