When I was a little kid ,the next day of Eid ul Adha ,there had always been a Eid get together party either at our place or at one of my Uncle’s place ( my father’s friend) . At uncle’s place the special items on the menu had always been “Bhuna khichuri” and “Achari gosht” . I can never forget that taste . That beautiful golden color of the meat curry with unforgettable achari flavor .
Wanted to get that golden color so badly , achari gosht without that golden color always seemed so unappealing to me . Each curry should have it’s own special color . To me Achari gosht has to be that bright golden colored othar than red or dark . 🙂
For the flavor , that aunt always used to use her homemade mango or olive pickles . I don’t know which of the spices she used to put in but one thing I know so correct for sure , there is no use of garam masalas ( Cinnamon, cardamom, bayleaf , clove and black pepper) , either whole or grounded . Only the spices , that are used for making pickle should be used .
1 kg of beef/ Mutton
2 large onion paste
2 tbl spoon ginger paste
2 tea spoon garlic paste
5 or 6 whole garlic cloves
1/2 tea spoon turmeric
2 tea spoon red chili powder
4/6 dry red chilies , split in halves
1/2 cup any deshi style mango or olive pickle ( I prefer the brand Nicobena)
Salt to taste
1/2 tbl spoon achari spice mix
For the achari spice mix :
Cumin seed ( jeera) 1 tbl spoon
Coriander seed ( whole dhonia) 1 tbl spoon
Indian 5 Spice ( panch foron) 1 teaspoon
Nigella/ black cumin/ kalojeera half a teaspoon
Fennel/ mouri half a teaspoon
Fenugreek half a teaspoon
Musturd seed half a teaspoon
Turmeric powder half a teaspoon ( optional)
Crush all the ingredients together into a coarse powder ( it must not be fine). Don’t dry roast anything except cumin .
1. Mix the onion , ginger , garlic paste with the meat . Now heat the oil and add the meat with the marinade . Cook on medium low flame with lid on . The meat will release water and will cook on it’s own water . The meat need to be cooked on medium low flame and the lid must be on .
2. After 40 minutes , the meat is half done , add the turmeric , chili powder . The reason behind adding it now is to maintain that golden bright color . In the mean time before adding chili-turmeric powder , if you need , you may add little water too if you think it may get burnt at the bottom as the gravy dried out too much . Add little water and salt . Cook little while , then add the final water . Not too much and cover the lid and cook for another 20- 30 minutes or until the meat is tender .
3. Add the Whole garlic and the pickles . Add 1/2 tbl spoon achari moshla and mustard oil . Add the dried split red chilies .Now simmer the meat another 10-15 minutes on low flame with lid on .
1. Sometimes it happens , you don’t have the pickles in hand . Inthis situation , doubl up the chari moshla . Like instead of half tbl spoon, take 1 tbl spoon and add little vinegar , like 1 tea spoon while cooking . 🙂
2. be careful about the using of salt . The pickles have salt too . So don’t add too much salt while cooking the meat .