Achar Gosht literally means pickled mutton. True to its name, Achar Gosht is a very famous dish in Indian subcontinent, and it is prepared by marinating the mutton with yogurt and various Indian spices to achieve the pickled flavor. Originating from the Northern state of India, Achar Gosht recipe demands lots of hot and exotic spices. It is traditionally cooked in a cauldron, where all the spices fuse together with mutton to give the most unparalleled taste and aroma. Due to its sumptuous taste and look, Achar Gosht is pretty popular dish in weddings and parties.
Though it was originally made with mutton, but today Achar Gosht has many variations, when it comes to the selection of meat. People who avoid red meat due to health reasons, replace goat meat with chicken. Achari chicken is also very popular in restaurants. For the vegetarians, Paneer is substituted by meat, and achari paneer is made using the same spices. Meat and veg options are one’s personal choice but one thing remains the same – the achari spices used in the gravy. There is no substitute to these exotic spices which imparts the tangy, pickled taste to the dish.
To get the authentic Achar Gosht it’s imperative to get all the spices right and also in the right proportion. It’s one of the easiest dish to prepare as the main thing is to marinate the meat with the right spices. Here is the list of ingredients that we need in making Achar Gosht. I’m using goat meat in this Achar Gosht recipe.
Preparing the mutton for Achar Gosht is very simple. Make sure that size of the mutton pieces are not too large. Cut them into medium size pieces and the wash the mutton under running water. Once the mutton is clean, let it sit in the sieve so the excess water drains out.
Place the washed and dried mutton pieces in a dish. Add ginger garlic paste, red chili powder, coriander powder, turmeric powder, garam masala, chaat masala and yogurt. Mix them all well, so the mutton pieces are well blended with yogurt and the spices. Put the marinade in refrigerator preferably for 3/4 hours. You can also marinate the mutton overnight.
In a pan dry roast the whole spices – coriander seeds, fennel seeds, Kalonji, cumin, mustard seeds, fenugreek seeds, whole red chilies. Once they start to splatter, dish them out. Let these spices cool down and then grind them coarsely either in the grinder or using the mortar and pestle.
Step 1 – Add oil in a deep pan. Once hot, add the finely sliced onions. Let them cook.
Step 2 – once the onions are light brown add the coarsely ground spice mix. Fry it for a few seconds.
Step 3 – add the marinated mutton and mix it well. Let it fry for few minutes on high flame. Keep stirring continuously. Now add the tomato paste. Let it fry.
Step 4 – once the oil separates add salt. Now add enough water (at least 3 cups) for mutton to get fully cooked. Cover the lid and simmer the flames on medium low. Let it cook for an hour.
Step 5 – keep stirring in between the cooking and also add the water if needed. Once the mutton is tender, add the slit green chilies and evaporate the excess water by turning the flames high. The thickness of the gravy is entirely up to your own preference. I like mine a little dry/ thick.
Step 6 – garnish the Achar Gosht with fresh coriander leaves and ginger julienne. The best Achar Gosht is ready to be served!!
Achar Gosht Masala by lucky Masale is one of the best available in the market. The right proportion of the spices used in lucky Masale Achar Gosht gives the most authentic taste. The recipe is succinct to follow and it’s printed at the back of Lucky Masale Achar Gosht packet. Sharing the recipe in a nutshell for Achar Gosht:
Your delicious Lucky Achar Gosht is ready to be served!!
These tips will come in handy while trying the Achar Gosht recipe.
Achar Gosht is an authentic dish which takes your taste buds on a different level. Achar Gosht is best served with Chapatis, Naans and also with Rice pilaf. The variations available in this dish has only accentuated its taste. For the food lovers Achar Gosht is the crowning glory!!