Have some meat left over from Eid? Worry not! Try my recipe for exquisite Achaar Gosht that will have you licking your fingers and craving for more. I guarantee you will love it!
Mutton 1 kg
Yogurt 1 cup
Oil 6 tbsp
Garlic paste 1 tbsp
Green chilli 2- 3
Coriander powder 1 tbsp
Water 1-2 cups
Black onion seeds (Kalonji) 1 tbsp
Cumin seeds (Zeera) 1 tbsp
Fenugreek seeds (Meethrai) 1 tbsp
Fennel (Saunf) 1 tbsp
Salt (to taste)
Red chilli powder (to taste)
Coriander leaves for garnishing
• Add the oil, onions and garlic paste to a large wok and sauté until the onions become golden-brown.
• Add the mutton, salt, red chilli powder, coriander powder and water to the wok and cook at low flame until the water has evaporated, the mutton is soft and the oil separates from the mixture. Pour in more water if the mutton is hard.
• Allow the meat to cook for a while, until it acquires a nice brown colour.
• Add green chillies and yogurt to the wok and continue cooking over medium flame until the water evaporates completely.
• In another frying pan, roast the black onion, fenugreek, cumin and fennel seeds completely and add them to the mutton,
• In a small bowl, mash a few pieces of mango pickle and achaar masala together and add it to the wok.
• Mix the ingredients well and turn off the flame.
• Garnish the dish with coriander, ginger and green chillies and serve hot.
Arooj Waqar runs a Facebook cooking page called ‘Mona’s Kitchen’ and aspires to convert her passion for cooking into a career
Published in The Express Tribune, Ms T, October 20th, 2013.
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