Gosht Achari Recipe

Ingerdients:

•  Meat (baby lamb OR of your choice) 2KG
• Onions 2 large
• Tomatoes 3 large
• Ginger 3inch piece
• Garlic 10/15 pieces
• National Coriander seeds (dhania seeds) 1 & 1/2 tbs – lightly crushed
• National Cumin seeds (zeera) 1 & 1/2 tbs – lightly crushed
• Fennel seeds (Saunf) 1 & 1/2 tbs – lightly crushed
• Nigella seeds (kalonji) 1tsp
• Mustard seeds (rai dana) 1tsp
• Fenugreek seeds (methi dana) 1/2 tsp
• National Salt 1 & 1/2 tsp
• National Red chilli powder 1tsp heeped
• National Turmeric powder (haldi) 1/2 tsp heeped
• Yogurt THICK GREEK (dahi) 1cup
• Oil 1cup
• Green chillies 3 to 4 (whole)
• National Chaat masala 3tbs
• Lemon juice 4tbs
• National Achar Gosht Masala

Recipe:

1.  In a pan add water about 4 large glasses, add the onions, tomatoes, ginger, garlic. Boil it for 5 to 7 mins on high flame.
2. Once boiled, remove the veges and grind to a thick paste (discard the boiled water). You can add a little water if having problem to grind.
3. 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.
4. Corsely crush the dry masalas (Coriander seeds, cumin seeds, fennel seeds, Mustard seeds and fenugreek seeds seperately).
5. In a pan, add oil and the meat. Cook till colour changes. Make sure oil is hot before cooking meat. Flame high
6. Once meat has changed its colour, add salt, turmeric powder, National Achar Gosht Masala and red chilli powder. Mix it
7. Now add the grinded vegetable paste to the meat and mix well. Wait for the curry to boil.
8. 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.
9. Add the yogurt to the curry and add 2 cups of water. High flame.
10. 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.
11. Once water is dried and meat is cooked, add the stuffed green chillies and simmer for 4mins on low flame and serve hot.