Indian / Main course
2 hours 5 minutes
½ tsp red chili powder
1 tsp crushed red chili flakes (see tips)
1 ½ tsp salt or as per taste
½ tbsp crushed fennel seeds
½ tsp crushed fenugreek seeds
½ tbsp allspice powder
½ tbsp crushed nigella seeds
½ tbsp crushed black cumin seeds
½ tbsp crushed coriander seeds
1 tsp turmeric powder
1 tbsp freshly squeezed lemon juice or vinegar
1 ½ cup yogurt
1 tbsp freshly minced ginger and garlic or ginger garlic paste
1 pound of beef/lamb
5-6 medium-sized green chilies
½ cup oil
2 large tomatoes (pureed/ground)
½ cup water or as required
Achar Gosht Masala
Achar Gosht Masala
In a large bowl combine all of the spices, (which include, salt, red chili powder, crushed fennel seeds, crushed red chili flakes, crushed fenugreek seeds, turmeric powder, whole spice powder, crushed coriander seeds, crushed nigella seeds, and crushed cumin seeds) to create the achar gosht masala from scratch. Mix well and set aside.
In another small bowl, take 1 tbsp of the achar gosht masala mix and add it to the lemon juice/vinegar mix until you are left with no lumps.
Carefully slit all the green chilies from between and deseed them, fill the green chilies with the achar gosht masala diluted in lemon juice, and set aside for later.
Take the larger bowl with the remaining achar gosht masala mix and add the freshly minced ginger-garlic or ginger garlic paste along with the yogurt and mix well until smooth. Add in the meat and ensure the meat is properly coated with the marinade. Marinate for 1-2 hours or overnight in the refrigerator.
After the meat is well marinated, place a pan over a high flame and heat the oil along with the ground/pureed tomatoes and fry on a high flame for 2-3 minutes.
Add the marinated meat and continue to cook the meat along with the tomatoes for an additional 2-3 minutes, maintaining the same level of heat.
Add ½ cup of water or as required and cover the pan. Cook until the meat is tender and juicy, this should take approximately 20-25 minutes depending on how well done you want your meat to be. Add water in between if required to prevent the masala from sticking to the bottom of the pan and burning.
Stir and continue to cook until oil rises to the top and separates itself from the masala.
Place the pan on a gentle simmer and allow cooking for 4-5 more minutes on a very low flame.
Serve with hot naan and enjoy!
You do not have to make your own achar masala from scratch necessarily; instead, you can always make use of the store-bought or packaged achar masala and follow the instructions for the quantity mentioned at the back of the packaging. This sure does save you time, but using your own blend of spices allows you to eliminate any unnecessary chemicals or preservatives in your final dish in addition to allowing yourself to have the upper hand when it comes to using a particular spice that will overpower the rest and be the star of the dish.
You can reduce the quantity of the crushed red chili flakes and alter the spice ratio as per your desire; you may even omit it from the list of ingredients if you are not a huge fan of spice. However, we highly recommend that instead of excluding it, you readjust the spices as per the amount of heat you want in your dish as Achari Gosht Masala is known for its particular flavor of excitement and slight tanginess.
The choice of meat solely depends on personal preference. Besides lamb and beef, you can always use chicken too. However, keep in mind that chicken tends to quick a lot faster than red meat. Therefore the cooking time and the amount of water used to cook the chicken will vary.