Achar Ghost Recipe ll Best Achar ghost

Achar ghost is a spicy dish from the Indian subcontinent, Achar ghost recipe is made with mutton or lamb. To make the best Achar Gosht  follow the given instructions

Achar Gosht Recipe

Achar Gosht is a traditional dish. To be precise, Achar is pickle and Gosht is red meat. Essentially, meat is cooked in spices similar to those used in traditional pickles. The addition of these specific spices gives this curry an earthy flavor and makes it very aromatic. Here is the best Achar Gosht recipe

How to make the best Achar Gosht

You can make this curry in a pressure cooker for quick cooking, or you can cook it in a regular pot. Begin by tempering all of the seeds for a minute in hot oil. Saute the onions until the edges begin to turn golden. Fry for a few minutes with the meat, ginger, and garlic. Add enough water to cover the meat. It should take about 15-20 minutes if you use a pressure cooker. It can take up to 40 minutes to prepare a pot.

Ingredients:

• 1 lb mutton or lamb
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 2 bay leaves
• 2 cinnamon sticks
• 4 cloves
• 4 green cardamom pods
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• Salt, to taste
• 2 cups water
• 1 cup yogurt
• 1 tsp garam masala powder
• Fresh cilantro, for garnish

Instructions:

In a Dutch stove, heat the oil over medium-high intensity.

Add the cumin seeds, bay leaves, cinnamon sticks, cloves, and cardamom, and mix for a couple of moments until fragrant.

Add the onions to the pot and make golden brown

Add the tomatoes, ginger paste, garlic paste, red chili powder, turmeric powder, and coriander powder, and fry for a few minutes until the oil separates from the masala.

Add the mutton or lamb and stir until well coated with the masala.

Add the salt and water and heat to the point of boiling.

Diminish the intensity and stew, covered, for 1 hour or until the meat is delicate.

Stir in the yogurt and garam masala powder and cook for an additional 5 minutes.

Decorate with fresh coriander leave and present with rice or naan.

Enjoy!