Search
ad
ad
The Cook Book

Achari Gosht

Home » Written Recipes » Recipes » Main Course » Achari Gosht
Achari Gosht ccexpress

Ingredients:

800 grams Mutton, 1/2 inch pieces on the bone
8 Whole dry red chilies
1 tsp Mustard seeds
½ tsp Fenugreek seeds (methi dana)
½ tsp Cumin seeds
1 tsp Fennel seeds (saunf)
1 tsp Onion seeds (kalonji)
7 tsp Mustard oil
4 medium Onions, chopped
2 inch piece Ginger, chopped
15-20 cloves Garlic, chopped
4 medium Tomatoes, chopped
1 tsp Turmeric powder
1 tsp Red chilli powder
Salt to taste
2 tbsp Fresh coriander leaves, chopped

Method:

Coarsely ground the masala. (fennel seeds, onion seeds, cumin seeds and fenugreek seeds)
Heat mustard oil in a thick-bottomed pan to smoking point, cool and heat it again.
Add onions and sauté till brown. Add ginger and garlic and continue to sauté.
Add coarsely ground masala powder. Cook for half a minute, stirring all the time.
Add mutton, cook on high heat till mutton pieces are well browned.
Add tomatoes, turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala.
Add two and half cups of water, bring it to a boil and cover.
Cook on medium heat till the mutton is fully done.
Adjust the seasoning and serve hot garnished with coriander leaves.

You May Like

Chef Thomas Dorfer Biography (Austria)

Discover the culinary journey of Chef Thomas Dorfer, the renowned Austrian culinary maestro. Explore his passion for gastronomy, as he brings together traditional flavors and innovative techniques to create culinary masterpieces. Immerse yourself in his remarkable career, from his humble beginnings to becoming the driving force behind award-winning restaurants. Uncover the secrets behind his signature dishes and be inspired by his dedication to showcasing the best of Austrian cuisine. Join us as we delve into the life and accomplishments of Chef Thomas Dorfer, a true visionary in the world of gastronomy.

IMG_20190719_115300

Mango delight

http://Mango delight ke saath hazir hon sorry long time baad

Latest Recipes

Top 10

Chefs Biography

ad
Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

bread pizzza

Bread Pizza Recipe

In a bowl, add onion, red capsicum, yellow capsicum, green onion, black olive, green coriander, salt, black pepper powder, cheddar cheese, mozzarella cheese, chili garlic sauce and mix it.

Lagan Boti ccexpress

Lagan Boti

Ingredients: Undercut boti 1/2 kg Ginger garlic paste 1 tbsp

ad
tart

Salted Almond Truffle Tart Recipe

Add vanilla and 1/4 teaspoon sea salt; stir until smooth. Pour into crust and spread to edges. Refrigerate 4 to 24 hours, covering after 3 hours. Remove from refrigerator 30 minutes before serving. Sprinkle with a little flaky sea salt, if desired.

lindseys ultimate chilli con carne 2

Ultimate chilli con carne

The day before, cut all the meat into small chunks – this will take at least 30 mins. In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.

Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.

Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan – and give some encouragement with a wooden spoon.

Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.

Add the beans to the chilli and reheat. Serve with rice or couscous, a dollop of soured cream, slices of avocado tossed in lime juice, a splash of chilli sauce, sprinkling of coriander, and lime wedges, if you like.

recipe image legacy id 513609 11

Chinese pork one-pot

Tip all the ingredients, except the spring onion greens, into a large saucepan, put the lid on and bring to a gentle simmer. Cook, without boiling, for about 8 mins, until the pork has changed colour and the greens are cooked, but still a bit crunchy. Ladle into bowls, scatter with the spring onion and serve with boiled rice or noodles on the side.

roasted carrot spelt fennel blood orange salad

Roasted carrot, spelt, fennel & blood orange salad

Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions – don’t overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much. Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice. Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing – so if you’re making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.

sweet sesame chilli chicken

Sweet sesame chilli chicken

Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked. Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.

noodles 3

Chicken, vegetable & noodle soup

Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour into a saucepan and bring to the boil. Add the noodles, vegetable stir-fry, spring onions, chilli and chicken. Simmer rapidly for 5 mins until the noodles are tender, then serve with crusty bread.

rabbit pie

Mr McGregor’s rabbit pie

Toss the rabbit joints (or diced meat) with half the flour and some seasoning. Heat half the oil in a flameproof casserole dish and brown the meat on all sides. Lift out the meat, add the remaining oil, the leek and fennel seeds, and fry gently until softened. Stir in the remaining flour until it has disappeared. Add the cider and scrape up any stuck bits on the dish as it comes to the boil, then add the stock, return the meat to the dish, and bring to a simmer. Cover and cook for 40-45 mins until the rabbit is really tender and falling from the bone. Lift out the meat and, while you’re shredding it from the bones in big chunks (if you’ve used joints), boil down the cooking liquid to about a third. Stir the cream and mustard into the liquid, taste for seasoning, then stir the rabbit back in. Spoon into a small pie dish or baking dish. Heat oven to 200C/180C fan/gas 6. Stick a thin strip of pastry around the edge of the dish. Slice the remaining pastry into 2.5cm-wide strips with a floured knife, then weave into a tight lattice. Lift up carefully, using a rolling pin to help you, then stick on with a little beaten egg. Trim the edges to finish. Brush the top with more egg and bake for 25 mins until golden. Meanwhile, bring a saucepan of salted water to the boil. Add the carrots for 2 mins, then the radishes for 2 mins, followed by the peas for 1 min. Drain. When the pie is done, melt the butter in a small frying pan. Add the drained veg with the sugar, turn up the heat and fry to caramelise a little. Serve immediately alongside the pie.

ad
ad

Most Popular Recipes