ACHAR GOSHT (MEAT) Recipe by Parveen Taj |  |
In the recipes of meat, this finds a different place which tends towards South Asian dishes.
A delicious meat dish with a flavour of pickle.
INGREDIENTS
Mutton, chicken or beef 1kg (with bones)
Oil 200 gms
Onions ¼ kg
Ginger paste 2 tsp
Garlic paste 2 tsp
Red chilli powder 2 tsp
Red chilli (crushed) 2 tsp
Bay leaves (tej patha) 2
Tomatoes ½ kg (cut into cubes, seeds removed)
Curd ½ litre
Garam masala powder 1 tsp (ground mixture of clove, cardamom and cinnamon)
Lemon juice 4 tbsp
Water 1 liter
Salt to taste
For filling
Big green chilies ¼ kg (slit and seeds removed)
Caraway seeds 1 tsp (kalaunji, black onion seeds)
Fenugreek seeds 1 tsp (methi dana)
Aniseeds 1 tsp
Mustard seeds 1 tsp (rai)
For roasting
Caraway seeds, fenugreek seeds, aniseeds and mustard seeds (crush and keep aside).*
Red chilli crushed 2 tsp
Lemon juice 1 tsp
Salt 1 tsp
METHOD
STEP 1 (for filling)
In a bowl add the above crushed powder*, crushed red chilli, lemon juice and salt.
Mix it well and add it in the slit green chillies.
Heat a fry pan and add 1 tbsp oil.
Put the chilies and fry gently for 5 minutes.
Take out the chilies and keep them aside.
STEP 2
Heat oil in a heavy bottom vessel.
Add onions and fry until they get transparent.
Add ginger paste, garlic paste and fry for 1 minute.
Add meat, bay leaves and salt. Cook until the water gets evaporated.
Cook until it leaves an aroma.
Add red chili powder, crushed chili powder, ½ liter water and cook.
Keep stirring and make sure it should not stick at the bottom.
Add tomatoes and curd and cook.
Add the remaining water and cook until the meat gets tender.
Add more water if you need.
Cook until the water gets evaporated.
Add garam masala (ground mixture of clove, cardamom and cinnamon) and lemon juice.
Cook for 2 minutes.
Remove bay leaves from the dish.
Add the fried green chilies and mix it.
Take out the dish in a bowl.
Garnish with chopped coriander leaves and shredded ginger.
Serve with roti (flat Indian bread).
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