ACHAR GOSHT
Craving for something different in this chilly weather? Enjoy the chatpata taste of Achaar Gosht! And the best part is you don’t have to worry about heartburn. #NoMoreHeartburn
INGREDIENTS
- 1½ TBSP COOKING OIL
- ½ TBSP ADRAK LEHSAN(GINGER GARLIC PASTE)
- ½ KG GAE KA GOSHT(BEEF MEAT)
- FRY UNTIL COLOR CHANGES
- ½ TBSP KUTA HUA DHANYA(CRUSHED CORIANDER)
- ½ TBSP KASURI MEETHI(DRIED FENUGREEK LEAVES)
- 2-4 SABUT KAALI MIRCH(BLACK PEPPER CORN)
- ¼ TSP KALONJI(NIGELLA SEEDS)
- ¼ TBSP SAUNF(FENNEL SEEDS)
- ¼ TSP SABUT ZEERA(CUMIN)
- ¼ TSP METHI DANA(FENUGREEK SEEDS)
- ¼ TSP KUTI LAAL MIRCH(CHILLI FLAKES)
- ¼ CUP BEEF STOCK. MIX WELL
- ½ TBSP KASHMIRI LAAL MIRCH POWDER(RED CHILLIES (POWDER))
- ¼ TSP ZEERA(CUMIN POWDER)
- ¼ TSP CHAAT MASALA
- ½ TBSP DHANIA POWDER(CORIANDER POWDER)
- NAMAK(SALT) TO TASTE
- ¼ TSP KAALI MIRCH(BLACK PEPPER)
- ¼ TSP PISI LAAL MIRCH(RED CHILLI POWDER)
- ½ CUP BEEF STOCK
- ¼ CUP DAHI(YOGURT)
- ½ CUP TAMATAR(TOMATO PASTE)
- ½ MEDIUM SIZE STUFFED GREEN CHILLIES. COOK FOR 10 MINUTES ON MEDIUM FLAME
DIRECTION
- Add cooking oil in a wok.
- Add beef, ginger garlic paste and fry until color changes.
- Add crushed coriander, dried fenugreek leaves, black pepper corn, nigella seeds, fennel seeds, cumin, fenugreek seeds, chilli flakes and give it a good mix.
- Add Kashmiri red chilli powder, coriander powder, chaat masala,
cumin powder, salt, black pepper, red chilli powder, add water and mix well - In a bowl whisk yogurt than add into beef.
- Add tomato paste and mix well.
- Add water and cook on medium flame for an hour.
- Note: For tenderization of buffalo meat 5 or more cups of water are required.
- In a bowl add red chilli powder, coriander powder, cumin powder,
salt, nigella seeds with thick yogurt and set aside. - Slit green chillies with the help of knife and remove their seeds.
- Stuff green chillies with prepared mixture.
- Add tomatoes and green chillies in beef.
- Now add water and leave it for 10 minutes for braising on medium flame.
- Serve delicious achar gosht with hot naan.