Hyderabad

Achar gosht

Name: Achar gosht
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Hyderabadi
Ingredients: 750 g mutton (goat meat); 2/3 cup curd (plain yogurt, natural yoghurt); 2 sliced onion; 2 tbsp ginger garlic paste; 4 tbsp mustard oil; 1 1/2 tsp fennel seeds; 1 tsp nigella seeds; 1/2 tsp fenugreek seeds; 1 tsp mustard seeds; 1 tsp cumin seeds; 4 dried red chilli; 1 tbsp red chilli powder (indian red chili powder); 1/4 tsp turmeric (ground turmeric); 1 tsp dry mango powder; 1 lemon lemon juice; 3/4 cup water; Salt, to taste

Mutton cooked with pickling spices and mustard oil. Tangy, punchy and keeps for days.

75 minTime

42 gProtein each

hotSpice

Meat as pickle1 chapter · 1 min read

Make it your way

Grandma's wayMustard oil and whole pickling spices.

The original

415kcalsame

42 gproteinsame

3 gfibresame

75minutessame

Achar gosht as Hyderabadi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)750 g

Curd (plain yogurt, natural yoghurt)⅔ cup

Onion2, sliced

Ginger garlic paste2 tbsp

Mustard oil4 tbsp

Fennel seeds1½ tsp

Nigella seeds1 tsp

Fenugreek seeds½ tsp

Mustard seeds1 tsp

Cumin seeds1 tsp

Dried red chilli4

Red chilli powder (indian red chili powder)1 tbsp

Turmeric (ground turmeric)¼ tsp

Dry mango powder1 tsp

Lemon juice1 lemon

Water¾ cup

Saltto taste

Method

5 steps

1Coarsely grind fennel, nigella, fenugreek, mustard and cumin; this is the achar masala.
2Heat mustard oil until it smokes, cool slightly, fry red chillies and onion until golden.
3Add mutton, ginger garlic, chilli, turmeric and half the achar masala and sear.
4Add whisked curd and water and pressure cook for 5 whistles. Let the pressure release naturally.
5Add the rest of the achar masala, amchur and lemon; cook until oil separates.

Serve it like this

Serve with paratha, sheermal or rice with sliced onions and lemon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hyderabad

Achar gosht

Mutton cooked with pickling spices and mustard oil. Tangy, punchy and keeps for days.

75 minTime

42 gProtein each

hotSpice

Meat as pickle1 chapter · 1 min read

Make it your way

Grandma's wayMustard oil and whole pickling spices.

The original

415kcalsame

42 gproteinsame

3 gfibresame

75minutessame

Achar gosht as Hyderabadi homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)750 g

Curd (plain yogurt, natural yoghurt)⅔ cup

Onion2, sliced

Ginger garlic paste2 tbsp

Mustard oil4 tbsp

Fennel seeds1½ tsp

Nigella seeds1 tsp

Fenugreek seeds½ tsp

Mustard seeds1 tsp

Cumin seeds1 tsp

Dried red chilli4

Red chilli powder (indian red chili powder)1 tbsp

Turmeric (ground turmeric)¼ tsp

Dry mango powder1 tsp

Lemon juice1 lemon

Water¾ cup

Saltto taste

Method

5 steps

1Coarsely grind fennel, nigella, fenugreek, mustard and cumin; this is the achar masala.
2Heat mustard oil until it smokes, cool slightly, fry red chillies and onion until golden.
3Add mutton, ginger garlic, chilli, turmeric and half the achar masala and sear.
4Add whisked curd and water and pressure cook for 5 whistles. Let the pressure release naturally.
5Add the rest of the achar masala, amchur and lemon; cook until oil separates.

Serve it like this

Serve with paratha, sheermal or rice with sliced onions and lemon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Achar gosht

Make it your way

Ingredients

Method

Achar gosht

Make it your way

Ingredients

Method

Make it a meal