The Cook Book

Achar Gosht by Shireen Anwer

Achar Gosht Beef ccexpress
Hiya! Today we will discuss about Achar Gosht by Shireen Anwer

Ingredients:

Beef boneless 1/2 kg
Ginger garlic paste 1 tbsp
Yogurt 1/2 kg
Tomato paste 3/4 cup
Red chili powder 2 tsp
Salt 1 tsp
Green chilies 12-15
Onion seeds 1 tbsp
Fennel seeds 1 tbsp
Oil 1/2 cup

Method:

Cut beef into small cubes.
Now marinate with ginger garlic paste, red chili powder, yogurt and salt for 2 hours.
Then heat oil, put meat and cook on low flame until beef tender.
Now grind onion seeds and fennel seeds.
Then fill in lengthwise chopped green chilies with salt.
Also take out seeds.
When meat tender and water dries, put tomato paste and bhari hui green chilies and simmer it until chilies tender.
Now serve with naan.

Achar Gosht by Shireen Anwer

Most Popular

Latest Recipes

creamy artichoke soup with parmesan soup

Creamy artichoke soup with Parmesan skins

Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.

Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.

Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.

Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.

Chickpea spinach and almond butter bowl 01293 0050887

Chickpea, spinach & almond butter bowl

Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.

Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.

Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.

recipe image legacy id 7135 11 2

Spicy cucumber salad

Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients. Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.