Description
This Beef Achar Gosht is a spicy, tangy, and deeply flavorful Pakistani curry featuring tender beef simmered in a rich gravy infused with traditional pickling spices like mustard, fennel, and fenugreek.
Ingredients
Scale
- 1 kg beef (boneless chunks or with bone)
- 1 cup yogurt
- 2 large tomatoes, chopped
- 2 medium onions, sliced
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- 3 tablespoons white vinegar
- 4 to 5 whole green chilies
- ½ cup cooking oil
Instructions
- Place a heavy-bottomed pot over medium heat and add oil. Let it heat for a couple of minutes.
- Add sliced onions and sauté until golden brown. Stir in garlic and ginger paste. Add beef and sear until browned.
- In a separate pan, dry roast mustard seeds, fennel, fenugreek, and cumin until fragrant. Lightly crush and add to the pot along with turmeric, red chili powder, coriander powder, and salt.
- Add chopped tomatoes and yogurt. Mix well. Stir in vinegar and whole green chilies.
- Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally. Add a bit of water if needed. Cook until beef is tender and masala is thick.
- Taste and adjust salt or spice. Garnish with additional green chilies if desired.
- Serve hot with naan, roti, or rice.
Notes
- Use plain yogurt with no additives for best results.
- Roasting the spices intensifies their flavor—don’t skip this step.
- Letting the dish rest before serving improves the taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg