Achari Gosht Recipe / Achari Mutton

Achari Gosht is a flavorful and aromatic recipe. It combines marinated mutton with a medley of pickling spices. This mix gives it a tangy, spicy twist. This dish features tender mutton cooked in a rich tomato-based gravy, infused with roasted spices like mustard, fennel, and fenugreek. This traditional Achari Gosht recipe pairs perfectly with naan or steamed rice. It is a must-try for lovers of bold and authentic Indian flavors.

It was originally made using goat meat or mutton, however, in UK, getting fresh goat meat is not that easy. I have used lamb as a good replacement here.

What makes this achari gosht special? It is not the meat but the ingredients used here. The spices is what makes this special and then the way how spices are cooked along with the meat.

Spices like fennel seeds, fenugreek seeds, mustard seeds are roasted and then ground to make the fresh spice mix. When cooked with meat in mustard oil, yields one of the best taste.

Method for achari gosht – a delicious gosht recipe

Step 1: Prepare the Mutton Marinade

1. Clean and wash the mutton pieces thoroughly. Place them in a colander for 10 minutes to drain excess water.

2. In a mixing bowl, put yogurt and ginger garlic paste. Add coriander powder, turmeric powder, red chili powder, salt, and lemon juice. Mix well.

3. Add the mutton pieces to the marinade and coat evenly. Let it marinate for 25-30 minutes.

Step 2: Prepare the Masala Powder

1. In a pan, dry roast red chilies and mustard seeds for 5-6 minutes on low heat. Add fenugreek seeds, cumin seeds, fennel seeds, and onion seeds. Continue roasting for 5-6 minutes on low heat.

2. Allow the roasted spices to cool slightly, then grind them coarsely using a pestle and mortar.

Step 3: Make the Tomato Puree

1. Blend tomatoes, green chilies, and ginger into a smooth puree. Set aside.

Step 4: Cook the Curry

1. Heat mustard oil in a thick-bottomed pan until it begins to smoke. Turn off the heat, let it cool slightly, then reheat.

2. Add chopped onions and sauté until golden brown.

3. Stir in the coarsely ground masala powder and sauté for 1 minute.

4. Add the marinated mutton and cook on high heat until the pieces are well browned.

5. Pour in the tomato puree and cook until the oil starts separating from the mixture.

Step 5: Simmer and Garnish

1. Add 2 cups of water to the pan, cover with a lid, and lower the heat to medium.

2. Cook the mutton until tender, stirring occasionally to ensure it doesn’t stick to the pan.

3. Once done, turn off the heat and garnish with fresh coriander leaves.

If you like Lamb /Mutton, you may like to try Chettinad Lamb Curry. You may also want to try Handi Gosht, Lamb Keema, or Lamb Biryani. Alternatively, try the juicy lamb chops.

Pro Tips for making achari gosht

1. Use Fresh and Tender Meat

For the best flavor, always use fresh mutton or lamb. Look for tender, juicy pieces to ensure your Achari Gosht turns out perfectly.

2. Let the Curry Rest for Better Flavor

This curry tastes even better after 6 hours or the next day! The lamb absorbs the spices fully, resulting in an exceptional taste.

3. Marinate for Deeper Flavors

You can marinate the mutton for a longer time, depending on your schedule. The longer it marinates, the less cooking time it requires and the deeper the flavors will penetrate the meat.

4. Properly Heat Mustard Oil

Ensure you heat mustard oil until it reaches its smoking point in the initial step. If not, the mutton may have an overpowering mustard oil smell after cooking.

5. Adjust Spice Levels to Your Taste

You can always adjust the spice levels to suit your preference. However, for the most authentic Achari Gosht, stick to the right balance of spices for the best flavor.

6. Dry Roast Spices Carefully

Dry roast the spices on low heat to avoid burning them, which can affect the flavor of your curry.

7. Versatile Recipe for Other Meats

This Achari recipe works equally well with chicken or paneer. Simply swap the mutton for your preferred protein to create Achari Chicken or Achari Paneer.

Storage

1. Refrigeration (Short-Term Storage)

Storage Time: Up to 3 days

After cooking, allow your Achari Gosht to cool to room temperature. Transfer it to an airtight container and refrigerate. This will keep it fresh and flavorful for up to 3 days.

Tip: Reheat thoroughly before serving to maintain the best taste and texture.

2. Freezing (Long-Term Storage)

Storage Time: Up to 3 months

If you want to store Achari Gosht for a longer period, freezing is a great option. Once the curry has cooled, transfer it to a freezer-safe container or resealable freezer bag. Ensure there’s no air trapped to prevent freezer burn.

Tip: Label the container with the date of freezing for easy tracking.

3. Thawing and Reheating

When you’re ready to enjoy your frozen Achari Gosht, thaw it overnight in the refrigerator. Reheat on low heat in a pan, adding a little water if necessary to bring back the consistency.

Microwave Tip: For a quicker option, you can microwave the dish in short bursts, stirring in between.

4. Storage Tips for Best Quality

Avoid storing Achari Gosht with its rice or bread. Keep them separate for better storage and reheating results.

Pro Tip: Achari Gosht often tastes better after being stored for a day or two. The flavors continue to develop during this time.

Serving suggestion for achari gosht

1. With Freshly Made Naan or Paratha

Achari Gosht pairs perfectly with soft, warm naan or flaky paratha. The rich, spicy gravy complements the bread, making every bite flavorful.

2. Steamed Basmati Rice

Serve your Achari Gosht over a bed of aromatic basmati rice. The mild flavor of the rice balances out the bold spices in the curry, creating a delicious contrast.

3. Cucumber Raita or Yogurt

A cooling cucumber raita or plain yogurt on the side can help tone down the heat of the curry. They add a refreshing element to the meal.

4. On the Side with Salad

Serve a side salad with fresh cucumbers, tomatoes, and onions. Add a squeeze of lemon for a light, refreshing contrast to the rich, spicy flavors of Achari Gosht.

5. With Jeera Rice

For a flavorful twist, serve Achari Gosht with cumin-flavored jeera rice. The cumin enhances the spices in the curry and adds a fragrant aroma.

FAQs for Achari Gosht Recipe

1. What is Achari Gosht?

Achari Gosht is a flavorful, spicy mutton curry. It is made with a blend of pickling spices such as mustard, fenugreek, and cumin. This blend gives it a tangy, aromatic taste. It’s cooked in a rich tomato-based gravy and served with naan or rice.

2. Can I use chicken instead of mutton?

Yes! You can easily swap mutton with chicken to make Achari Chicken. The recipe and spices work wonderfully with both meats, though cooking times may vary (chicken cooks faster than mutton).

3. Can I prepare this dish in advance?

Absolutely! In fact, Achari Gosht tastes even better after a few hours or the next day. The flavors deepen, and the spices fully absorb into the meat. You can refrigerate it for up to 3 days or freeze it for longer storage.

4. How can I adjust the spice levels?

You can control the heat of the curry by adjusting the amount of green chilies. You can also adjust the red chili powder and dry red chilies in the recipe.

5. Can I make this recipe vegan?

Yes! You can replace the mutton with tofu or vegetables like potatoes or cauliflower to create a vegan Achari dish. Simply follow the same method with your chosen ingredients.

6. How do I ensure the mustard oil doesn’t overpower the dish?

Make sure to heat the mustard oil until it reaches its smoking point before adding the onions and spices. This step helps neutralize the strong mustard flavor.

7. How should I store leftovers?

Store leftover Achari Gosht in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. Thaw and reheat before serving.

Below is detailed step by step recipe of achari gosht masala

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