📝 About This Recipe
Achari Gosht is a masterpiece of North Indian and Pakistani cuisine, famously known for its bold, tangy, and spicy profile that mimics the flavors of traditional South Asian pickles (Achar). This dish transforms tender morsels of meat into a flavor explosion using a signature blend of toasted kalonji, fennel, and fenugreek seeds. It’s a celebratory curry that balances the richness of the meat with the sharp, mouth-watering zest of lemon-stuffed green chilies.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Mutton or Lamb (cut into 1.5 inch bone-in cubes)
- 1.5 cups Whisked Yogurt (full fat and at room temperature)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
The Signature Achari Spice Blend
- 1.5 tablespoons Fennel Seeds (Saunf) (coarsely crushed)
- 1 teaspoon Nigella Seeds (Kalonji)
- 1/2 teaspoon Fenugreek Seeds (Methi Dana) (do not exceed, can be bitter)
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds
The Gravy Base
- 1/2 cup Ghee or Mustard Oil (mustard oil adds authentic pungency)
- 2 medium Onions (finely sliced)
- 3 medium Tomatoes (finely chopped or pureed)
- 1.5 teaspoons Red Chili Powder (adjust to heat preference)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Salt (to taste)
The Stuffed Chilies (The Finishing Touch)
- 6-8 pieces Large Green Chilies (mild variety, slit lengthwise)
- 2 tablespoons Lemon Juice
- 1 teaspoon Chaat Masala (mixed with a bit of the achari spice blend)
👨🍳 Instructions
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1
In a large bowl, marinate the mutton with yogurt, ginger-garlic paste, half of the red chili powder, and turmeric. Let it rest for at least 30 minutes (or overnight in the fridge for best results).
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2
Prepare the Achari spice blend by mixing the fennel, nigella, fenugreek, mustard, and cumin seeds. Take 1 tablespoon of this mix and crush it coarsely with a mortar and pestle.
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3
Prepare the stuffed chilies: Mix the lemon juice with 1 teaspoon of the crushed spice blend and chaat masala. Stuff this paste into the slits of the large green chilies and set aside.
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4
Heat the ghee or mustard oil in a heavy-bottomed pot or pressure cooker. If using mustard oil, heat it until it reaches its smoking point, then let it cool slightly before proceeding.
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5
Add the remaining whole Achari spice blend to the hot oil. When they begin to crackle and release their aroma (about 30 seconds), add the sliced onions.
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6
Sauté the onions until they turn a beautiful golden brown. This is crucial for the depth of color in your gravy.
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7
Add the marinated meat to the pot. Turn the heat to high and sear the meat for 8-10 minutes, stirring constantly, until the moisture from the yogurt begins to dry up and the oil separates.
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8
Stir in the chopped tomatoes and the remaining salt and red chili powder. Cook for another 5 minutes until the tomatoes soften and blend into the masala.
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9
Add 1 to 1.5 cups of water. Cover and simmer on low heat for 45-50 minutes (or pressure cook for 15-20 minutes) until the meat is fork-tender.
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10
Once the meat is tender, uncover and turn the heat to medium-high. Sauté (Bhuna) the curry until the gravy thickens to your desired consistency and the oil floats on top.
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11
Place the stuffed green chilies on top of the curry. Cover with a tight lid and simmer on the lowest heat (Dum) for 5-7 minutes.
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12
Turn off the heat. Let the dish rest for 5 minutes before opening the lid to allow the flavors to settle. Garnish with fresh coriander if desired and serve hot.
💡 Chef's Tips
If using mustard oil, ensure you heat it until it smokes to remove the raw pungent smell. Do not over-grind the Achari spices; a coarse texture is essential for the authentic 'pickled' mouthfeel. If the gravy feels too sour due to the yogurt and tomatoes, add a pinch of sugar to balance the acidity. For a vegetarian version, substitute the meat with paneer cubes or cauliflower and potatoes, adjusting cooking times accordingly. Always use bone-in meat for this recipe as the marrow adds a necessary richness to the spicy, tangy gravy.
🍽️ Serving Suggestions
Serve with hot, buttered Garlic Naan or Khamiri Roti to scoop up the thick gravy. Pairs beautifully with Jeera Rice (Cumin Rice) for a gluten-free option. Include a side of fresh Kachumber salad (diced cucumber, onions, and tomatoes) to provide a cooling contrast. A tall glass of salty Lassi is the perfect beverage to complement the spicy and tangy notes of the dish. Serve with a wedge of lime and extra raw onions on the side for added crunch.