Tangy pickle-spiced gravy that clings to the meat, using ASAL Achar Gosht for that signature achari punch.
Ingredients
- 500g mutton
- 1 ASAL Achar Gosht pack
- 2 onions, sliced
- 100g yoghurt
- 4 tbsp oil
- Fresh coriander
Method
- Brown onions in oil until golden.
- Add meat and sear, then stir in the ASAL Achar Gosht mix.
- Whisk in yoghurt and cook until the masala thickens.
- Add water, cover and simmer until the meat is fork-tender.
- Finish with coriander and serve with roti.
Chef's tips
- Bloom ASAL Achar Gosht in hot oil for about 30 seconds before adding the main ingredients, it deepens the aroma.
- Adjust the heat with fresh green chilli, and stir in a spoon of yoghurt for a richer, milder gravy.
- Rest the dish for 5 minutes before serving so the spices settle, then finish with fresh coriander.
