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Gosht Achari
Ingredients
Gosht Achari
Instructions
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- In a pan add water about 4 large glasses, add the onions, tomatoes, ginger, and garlic. Boil it for 5 to 7 mins on high flame.
- Once boiled, remove the vegetables and grind to a thick paste (discard the boiled water). You can add a little water if having a problem grinding.
- Mix the lemon juice and chaat masala to make a thick paste, slit open the green chillies and stuff the mix in the chillies and keep it aside.
- Coarsely crush the dry masalas (Coriander seeds, cumin seeds, fennel seeds, Mustard seeds and fenugreek seeds separately).
- In a pan, add oil and the meat. Cook till the colour changes. Make sure the oil is hot before cooking meat. Flame high
- Once meat has changed its colour, add salt, turmeric powder and red chilli powder. Mix it
- Now add the ground vegetable paste to the meat and mix well. Wait for the curry to boil.
- 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). Mix well.
- Add the yoghurt to the curry and add 2 cups of water. High flame.
- Once the curry comes to a boil turn the flame to low to medium and cook the meat till the tenders and water are completely dried.
- Once the water is dried and the meat is cooked, add the stuffed green chillies and simmer for 4 minutes on low flame and serve hot.
