If you’re in for an authentic, genuine Pakistani curry recipe, then you have come to the right place. We bring you a super simple, traditional, and authentic recipe. This will be the showstopper for any event or occasion. Pakistani Achar Gosht Masala is a decadent dish that includes pieces of marinated meat, hot flavors, and a hint of zest. Talk about finding the perfect balance between your curry. This recipe works best served over a bed of white rice. It goes well even if served with some fresh piping hot naans. Either way, your friends and family would be beyond impressed with this delicious dish in particular.
It was noted that Pakistani Achar Gosht came into being when people of the subcontinent used to enjoy their meals with an array of achars, chutney’s, and pickles to bring an extra kick of flavor and tanginess. Some legendary anecdotes suggest that the credit goes to an innovative cook who combined the chutney and achar, which ultimately led to the existence of the flavorful achar gosht. Others assume the leftover achar present in the kitchens combined with the meat and hence brought forth achar gosht.
Regardless of all the folklores, achar gosht is an intricate and delicious dish. Thankfully, we have just the recipe that matches a similar pattern of the traditional achar gosht being followed on through decades. The best part is it also includes a DIY achar gosht masala mix, must we say anything else? Let’s jump right into the recipe!
- One large pan
Achar Gosht Masala
- 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
- 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 chilies (that were previously filled with the achar gosht masala) in the pan along with the meat and cover the pan.
- 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.