Description
An extremely acidic, quirky curry simmering mutton (Gosht) with intense spices (fennel, mustard seeds etc.) used in Indian spice pickles 'Achar'.
Restaurants serving Achari Gosht
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Mustard oil
- Yogurt
- Onion
- Mustard seeds
- Fennel
- Kalonji(Nigella)
Instructions
- Dry-roast mustard seeds, fennel, fenugreek, kalonji (nigella), crush coarsely to make special 'Achari Masala'.
- Heat mustard oil in a pot until smoking to draw its unique aroma, fry onions and garlic-ginger, add Achari Masala and tomatoes.
- Toss in mutton and yogurt, simmer slowly until meat softens, finish by adding lemon juice (or Achar pickling liquid) to raise intense acidity.
Learn more Spice, substitutes, tips
Key spices
Pungent aroma of mustard oil and fennel acidity
Substitutes at Japanese supermarkets
Pork (harmonizes beautifully as an acidic pork curry)
Pairing
Paratha、Plain rice
Trivia
[Hardcore] 'Achar' means Indian oil pickles, 'Gosht' means meat. Characterized by pungent mustard oil aroma and intense acidity completely different from regular curries, possessing a magic that makes you unsatisfied with normal curries once hooked.
Eating tips & etiquette
[Unique Eating] Chew the heat and intense acidity with sweet Basmati rice, enjoying the complex spice chemical reaction in the mouth!
Allergen
Mutton, Dairy (from yogurt)