When I first heard of Achari Gosht, I thought it was pickled meat in a jar! Of course, it wasn’t pickled meat, but the spices Indians use in making Achar (pickle) was used to make this dish. Achari gosht is tender lamb meat cooked with Indian pickle spices in a thick and flavorful gravy.
I always praise Indians for having a huge number of recipes, vegetarian and none vegetarian. Indians are creative, and that’s no surprise since their land is gifting them an awesome variety of spices and herbs.
How to make Achari Gosht
First of all, I don’t want you to get scared by the length of the ingredients. All the spices are easily available in the market, and if you are into cooking Indian food, then you probably have them in your kitchen.
One quick way to making achari gosht is by adding a few tablespoons of your choice of Indian pickle in the gravy. So you start by frying the onion and when it’s light brown add the tomatoes. Add the meat and cook until the meat is no longer pink. Add the salt and four tablespoons of your choice of Indian pickle to the meat and pour enough water to cook the meat. The downside of this method is that if you use Lemon pickle, the dish will turn out bitter, if you chose garlic pickle then the flavor of garlic will take over.
From my experience mango pickle is the best to use for a quick achari gosht but I advise that you stick with the recipe below to get the ultimate flavor.
How to serve Achari Gosht
Achari Gosht is a lamb stew and is best served with plain rice, coconut milk rice, or Indian bread like Buttar Naan.
Can I use Chicken instead?
Of course! You can use chicken, all you have to do is follow the steps mentioned below, the only difference will be is the time, the chicken will take less time to cook; hence you should add less water to this dish.
More Indian dishes you will love:
Easy Achari Gosht Recipe
- 500 gm lamb pieces with bones
- 2 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1- inch ginger minced
- 3 garlic cloves minced
- 2 deseeded green chilies cut in half
- 3 tablespoon ghee
- 2 ½ cup hot water
- 2 tablespoon plain yogurt
- Salt to taste
- ½ teaspoon cumin powder
- 1 teaspoon paprika
- ¼ teaspoon red chili powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon kalonji or black seeds
SPICES TO GRIND TOGETHER
- ½ teaspoon fenugreek seeds
- 2 teaspoon coriander seeds
- 3 whole cardamom
- ½ teaspoon whole black peppercorn
- *In a grinder add the above whole spices and grind to rough texture and not a powder-like texture. You will only use one and a half teaspoon from this mixture in the recipe.
- In a pan, add the ghee and when hot add the onion. Sauté the onion until light brown.
- Add the tomatoes and stir on medium high for three minutes.
- Add the lamb and cook for three more minutes. Now, add the ginger and garlic and stir for two minutes.
- Add all the spices and salt, stir for three minutes.
- Add the boiling water and let the achari gosht cook until tender, this might take up to 50 minutes.
- Serve with plain rice or Indian flatbread.
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It looks mouthwatering! I would lick the bowl clean :-))
Thanks Angie, it is a delicious dish 🙂
Straightforward and delicious. I added a dessertspoon of Brinjal achar at the end. Having some of the ground spices left over means I'm sure to make it again!
The Goan Brinjal Achar is out of this world. Thanks for the tip, It sounds good 🙂