Achar Gosht
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Achar Gosht

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$1.09
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 INGREDIENT REQUIRED

 

Meat on Bones

1 kg / 2.2 lbs small portions

Garlic Paste

1-2 tablespoons

Ginger Paste

1-2 tablespoons

Green Chilies

10 medium slit lengthwise

Lemon Juice

3-4 tablespoons

Tomatoes

6 medium /500g
grind & sieve to make puree

Plain Yogurt

2 ½ cups / 500g whipped

Cooking Oil

1 cup / 175ml

Shan Achar Gosht Mix

1 packet mix in ½ cup water

  

 STEPS OF COOKING

    1. Mix 2 tablespoons of Shan Achar Gosht Mix with lemon juice and fill the green chilies.
    2. In hot oil add meat, garlic, ginger, yogurt and remaining Shan Achar Gosht Mix. Stir fry on high heat for 7-10 minutes.
    3. Add 2-3 cups of water. Cover and cook on low heat until meat is tender.
    4. Add tomato puree. Stir fry for 5-6 minutes on high heat and place green chilies over the meat. Cover and cook on low heat until oil separates from gravy.
    5. If desired remove excessive oil before serving.

    Tips: For meat, use cuts from shoulder and T-bone.

    RECIPE TRANSLATION PRINTED INSIDE French, Urdu, Hindi & Bangla

     INGREDIENT REQUIRED

     

    Meat on Bones

    1 kg / 2.2 lbs small portions

    Garlic Paste

    1-2 tablespoons

    Ginger Paste

    1-2 tablespoons

    Green Chilies

    10 medium slit lengthwise

    Lemon Juice

    3-4 tablespoons

    Tomatoes

    6 medium /500g
    grind & sieve to make puree

    Plain Yogurt

    2 ½ cups / 500g whipped

    Cooking Oil

    1 cup / 175ml

    Shan Achar Gosht Mix

    1 packet mix in ½ cup water

      

     STEPS OF COOKING

      1. Mix 2 tablespoons of Shan Achar Gosht Mix with lemon juice and fill the green chilies.
      2. In hot oil add meat, garlic, ginger, yogurt and remaining Shan Achar Gosht Mix. Stir fry on high heat for 7-10 minutes.
      3. Add 2-3 cups of water. Cover and cook on low heat until meat is tender.
      4. Add tomato puree. Stir fry for 5-6 minutes on high heat and place green chilies over the meat. Cover and cook on low heat until oil separates from gravy.
      5. If desired remove excessive oil before serving.

      Tips: For meat, use cuts from shoulder and T-bone.

      RECIPE TRANSLATION PRINTED INSIDE French, Urdu, Hindi & Bangla