Achaar Gosht



  •  Mutton(small pieces) : 1 kg
  •  Yogurt: 1/2 kg
  •  Tomato Paste: 1 cup
  • Garlic Ginger Paste: 1 tablespoon
  •  Red Chili Powder: As required
  •  Shezan Table Salt: As per your taste
  •  Green Chili: 50 grams
  • Cooking Oil: 3/4 cup
  • Shezan Satrang Pickle in Oil: As required
  • Kalunji: As required
  •  Saunf: As required
  •  Zeera(Cumin): 1 Teaspoon
  • Fenugreek Seeds (Methi ke beej): As required
  • First make the mixture of ginger, chili powder, Shezan Table Salt, garlic and yogurt.
  • Now soak the meat in the mixture for 2 hours.
  • Heat the oil, put the spiced meat and fry until spices are separated.
  • Add water and cook on low flame until the meat is tender.
  • Add 1 teaspoon salt to Shezan Satrang Pickle.
  • Slit green chilies vertically from one side and take its seeds out.
  • Now fill green chilies with ground spice..
  • When the water dries out from meat, pour tomato paste, garnish cooked meat with stuffed chilies and put the Shezan Satrang Pickle in it.
  • Now lower the heat and leave it for dam until chilies are tender.
  • AcharGosht is ready to eat!