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Achar gosht
اچار گوشت (achar gosht): Sindhi-Karachi mutton cooked with pickling spices, lemon and stuffed green chillies
Sour, hot and pungent, achar gosht borrows its whole flavour from a jar of pickle: fennel, nigella, fenugreek, mustard seed and cumin fried in mustard oil, with lemon and long green chillies stuffed with the same spices. It belongs to the Urdu-speaking kitchens of Karachi and Hyderabad, where it is made for dinner guests and shared at office lunches, and it is eaten with naan or tandoori roti, never with a delicate pulao. The gravy is thick and clings to the meat, glistening with oil. The step people rush is roasting the pickling spices; they must be toasted and coarsely crushed, not used whole, or the curry tastes raw and seedy. Chef's tip: mustard oil gives the true pickle tang; heat it until it smokes, then let it cool for a minute before adding anything, so it loses its harsh edge.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the pickling spice
- 1 tbsp fennel seeds
- 1 tsp nigella seeds (kalonji)
- 1 /2 tsp fenugreek seeds
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
For the curry
- 1 ⅔ lb mutton or goat on the bonecut into medium pieces
- 2 onionsfinely sliced
- 2 tbsp ginger-garlic paste
- 3 tomatoeschopped
- 2 tsp red chilli powder
- 1 /2 tsp ground turmeric
- 1 ½ tsp salt
- 5 ½ oz plain yogurtwhisked
- 2 cups hot water
- 6 long green chilliesslit lengthways, seeds left in
- 3 tbsp lemon juice
To serve
- 2 tbsp fresh coriander (optional)chopped
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Method
0/10 doneStep 1: Toast 1 tbsp fennel seeds, 1 tsp nigella seeds (kalonji), 1 /2 tsp fenugreek seeds, 1 tsp brown mustard seeds and 1 tsp cumin seeds in a dry pan over a medium heat for 2–3 minutes until the mustard seeds begin to pop. Cool and crush coarsely.
3 minStep 2: Mix 1 tablespoon of the crushed spice with a pinch of salt and a few drops of ⅝ tbsp lemon juice and stuff it into 6 long green chillies.
2 minStep 3: Heat ½ cup mustard oil or vegetable oil in a heavy pan until it smokes, then take it off the heat for a minute to cool slightly.
2 minStep 4: Return to a medium heat and fry 2 onions for 8–10 minutes until golden.
10 minStep 5: Add 1 ⅔ lb mutton or goat on the bone and 2 tbsp ginger-garlic paste and fry over a medium-high heat for 6–8 minutes until lightly browned.
8 minStep 6: Add 3 tomatoes, 2 tsp red chilli powder, 1 /2 tsp ground turmeric, 1 ½ tsp salt and the remaining crushed spice and cook for 6–8 minutes until the tomatoes have melted.
8 minStep 7: Off the heat, stir in 5 ½ oz plain yogurt, then return to a medium heat and fry for 5 minutes until the oil separates.
5 minStep 8: Add 2 cups hot water, cover and simmer over a low heat for 40–45 minutes until the mutton is tender and the gravy is thick.
40 minStep 9: Lay the stuffed chillies on top, sprinkle with 2 ⅜ tbsp lemon juice, cover and cook on the lowest heat for 8 minutes until the chillies are soft and the oil rises to the top.
8 minStep 10: Scatter with 2 tbsp fresh coriander and serve with naan or tandoori roti.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 35 g
- Carbs
- 10 g
- Fat
- 38 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does achar gosht take?
- About 95 minutes in total: 25 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fennel seeds?
- Aniseeds, same amount (a stronger liquorice taste).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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