Achar Gosht

Curry

ACHAR GOSHT

Achar

Gosht

Product Description

Seasoning Mix For Meat In Pickle Condiments.

PACKAGING

50g

Package List

TYPE FORMAT SIZE
Sachet Powder 25g
SP Powder 50g
DP Powder 100g
Bottle Cooking Sauce 310g
  1. Red Chili
  2. Salt
  3. Turmeric
  4. Coriander
  5. Fennel
  6. Fenugreek Leaves
  7. Cumin
  8. Cinnamon
  9. Bay Leaf
  10. All Spice
  11. Nigella Seed
  12. Black Pepper
  13. Ginger
  14. Green Cardamom
  15. Maltodextrin
  16. Hydrolyzed Soy Protein
  17. Citric Acid
  18. Cane Sugar
  19. Canola Oil
  20. Silicon Dioxide (Anticaking Agent)

No Preservative

No Artificial Food Color

Allergy Guide

  1. May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Serving Size
1
Servings Per Container
6
Amount Per Serving
1
Calories
30
% Daily Value*
Total Fat 1g 1%
Saturated 0g 0%
Trans 0g
Cholesterol 0mg 0%
Sodium 800mg 35%
Total Carbohydrate 0g 2%
Dietary Fibre 2g 7%
Sugars 0g
Protein 1g
Vitamin D 0mcg 0%
Calcium 50mg 4%
Iron 6%
Potassium
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
*Percent Daily Values are based on a 2,000 calorie diet.

COOKING

RECIPE

As per gram

Ingredient Required

Meat on Bones

1 kg / 2.2 lbs
small portions

Garlic Paste

1-2 tablespoons

Ginger Paste

1-2 tablespoons

Green Chilies

10 medium
slit lengthwise

Lemon Juice

3-4 tablespoons

Tomatoes

6 medium /500g
grind& sieve to make puree

Plain Yogurt

2 ½ cups / 500g
whipped

Oil

1 cup / 175ml

Shan Achar Gosht Mix

1 packet
mix in ½ cup water

Steps of Cooking

  1. Mix 2 tablespoons of Shan Achar Gosht Mix with lemon juice and f ill the green chilies.
  2. In hot oil add meat, garlic, ginger, yogurt and remaining Shan Achar Gosht Mix. Stir fry on high heat for 7-10 minutes.
  3. Add 2-3 cups of water. Cover and cook on low heat until meat is tender.
  4. Add tomato puree. Stir fry for 5-6 minutes on high heat and place green chilies over the meat. Cover and cook on low heat until oil separates from gravy.
  5. If desired remove excessive oil before serving.

Tips: For meat, use cuts from shoulder and T-bone.

RECIPE TRANSLATION PRINTED INSIDE French, Urdu, Hindi & Bangla

Curry