Achar Gosht
Achar Gosht
Achar Gosht (also spelled Achari Gosht) is a beloved Pakistani curry where "achar" means pickle and "gosht" means meat. It features a distinctive blend of pickle spices—mustard seeds, nigella (kalonji), fennel, cumin, and fenugreek—that give it a tangy, aromatic flavor. This hearty dish is traditionally made with goat, lamb, or beef and pairs perfectly with rice or naan.
Packaging
Available in 50g and 100g sachets. Store in a cool, dry place. Best before date printed on packaging. Shelf life: 18 months from date of manufacture.
Serves4–6
Prep1 hour 15 mins (incl. marination)
Cook45–60 mins
Ingredients
- 1 kg meat (goat, lamb, or beef), cut into small pieces
- ½ cup plain yogurt
- 500g tomatoes (pureed)
- 1–2 tbsp garlic and ginger paste
- 10 medium green chillies, slit lengthwise
- 1 cup oil or ghee
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1 tbsp garam masala powder
- ½ tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp nigella seeds (kalonji)
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- Salt to taste
Steps to Make
- Marinate the meat in yogurt mixed with red chilli powder, coriander powder, garam masala, turmeric, and salt for at least 1 hour.
- Roast the whole achari spices (mustard, nigella, fennel, cumin, fenugreek seeds) on medium heat for about 10 minutes until they pop. Grind into a coarse powder.
- Heat oil or ghee in a large pot. Sauté the ground onion-tomato mixture until the raw smell disappears.
- Add the achari masala and marinated meat. Cook until the yogurt loses its moisture and the meat begins to brown.
- Add water, cover, and pressure cook for 5 whistles (or cook covered on low heat until the meat is tender).
- Add tomato puree and stir-fry on high heat for 5–6 minutes.
- Place green chillies on top, cover, and cook on low heat until oil separates from the gravy.
- Serve hot with rice or naan.