Achar Gosht

RecipenKitchen Recipe 2 h 5 min · Serves 6 · Pakistani

Why make it A tangy, deeply spiced mutton curry built on yogurt, fennel, nigella and mustard seeds, the flavours of a jar of mixed pickle. Good with hot roti or plain rice.

You’ll need

Serves 6 1 kg mutton or goat meat, bone-in curry cut, washed and dra… 1 cup plain yogurt, whisked until smooth 2 tbsp ginger-garlic paste 2 tsp Kashmiri or regular red chilli powder ½ tsp turmeric powder 2 tsp salt, or to taste 1 tbsp fennel seeds (saunf) 1 tsp cumin seeds + 13 more in the full recipe

1 Step 1 of 9 In a large bowl, mix the mutton with the yogurt, ginger-garlic paste, red chilli powder, turmeric and salt. Massage well so every piece is coated, and leave it to marinate while you prepare the rest. If you have time, marinate fo…

2 Step 2 of 9 Toast the fennel, cumin, mustard, fenugreek and coriander seeds with the dried red chillies in a dry pan over low heat, shaking often, until fragrant and a shade darker. Do not let the fenugreek blacken or it will turn bitter.

3 Step 3 of 9 Cool the spices for a minute, then grind them coarsely in a grinder or mortar. Stir in the nigella seeds whole and set aside.

4 Step 4 of 9 Heat the oil in a heavy pot over medium heat. Add the sliced onions and fry, stirring often, until deep golden brown, not dark brown.

5 Step 5 of 9 Add the marinated mutton with all its yogurt. Raise the heat to medium-high and cook, stirring, until the meat changes colour and the liquid has mostly dried up. The last 4 steps are in the full recipe.

Cook’s tip Toast the whole spices gently and only until fragrant. This step gives the pickle-like aroma the dish is known for, and scorched spices will taste bitter.

Achar Gosht

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