Gosht Achari

  1. Meat 2 kg
  2. Onions 2 large
  3. Tomatoes 3 large
  4. Ginger 3inch piece
  5. Garlic 10/15 pieces
  6. Coriander seeds (dhania seeds) 1 & 1/2 tbsp Crushed
  7. Cumin seeds (zeera) 1 & 1/2 tbs Crushed
  8. Fennel seeds (Saunf) 1 & 1/2 tbs Crushed
  9. Nigella seeds (kalonji) 1 tsp
  10. Mustard seeds (rai dana) 1tsp
  11. Fenugreek seeds (methi dana) 1/2 tsp
  12. Salt 1 & 1/2 tsp
  13. Red chilli powder 1 tsp heeped
  14. Turmeric powder (haldi) 1/2 tsp heeped
  15. Yogurt 1 cup
  16. Oil 1cup
  17. Green chillies 3 to 4 (whole)
  18. Chaat masala 3 tbsp
  19. Lemon juice 4 tbsp

Recipe

  1. In a pan add water about 4 large glasses, add the onions, tomatoes, ginger, garlic. 
  2. Boil it for 5 to 7 mins on high flame.
  3. Once boiled, remove the veges and grind to a thick paste (discard the boiled water). 
  4. You can add a little water if having problem to grind.
  5. Mix the lemon juice and chat masala to make a thick paste, slit open the green chillies and stuff the mix in the chillies and keep it aside.
  6. Corsely crush the dry masalas (Coriander seeds, cumin seeds, fennel seeds, Mustard seeds and fenugreek seeds seperately).
  7. In a pan, add oil and the meat. 
  8. Cook till colour changes. 
  9. Make sure oil is hot before cooking meaton  high flame.
  10. Once meat has changed its colour, add salt, turmeric powder and red chilli powder. Mix it.
  11. Now add the grinded vegetable paste to the meat and mix well. 
  12. Wait for the curry to boil.
  13. Add the dry crushed masalas to the meat (Coriander seeds, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and nigella seeds (this should not be crushed). 
  14. Mix well.
  15. Add the yogurt to the curry and add 2 cups of water on high flame. 
  16. Once the curry comes to a boil turn the flame to low to medium and cook the meat till tenders and water is completely dried.
  17. Once water is dried and meat is cooked, add the stuffed green chillies and simmer for 4mins on low flame.
  18. Serve hot.