Achar Gosht Recipe

Pakistani-style achar gosht, or achari gosht it’s a meat curry (mutton or chicken) cooked with pickle taste 😛 YUM, the first time I tried this was in Pakistan my sister in law made it and “Hola! I’m in love“, the reason I liked it so much is because I like the Achar (south Asian pickle) which contains, lemon, carrot, raw mango, green chillies, and Asian spices in oil, they usually serve it with daal or chicken or you can even have it as an appetizer the combination of the sourness and spices in it drive me up crazy ….try this Achar.

In this recipe I changed some certain ingredients but the taste remains the same for example:

  • Instead of 1 cup of oil I use 2 tablespoon.
  • I don’t cook the tomato sauce separately; I add chopped tomato after the sautéed onion to avoid so much oil.
  • I use Nigella seeds not onion seeds… Do not get confused between them, they are entirely different.
  • You can use ready ground achar gosht masala (spices), available in Indian/Pakistan Grocery stores or get it from here


Achar Gosht
Serves 6
Write a review
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
374 calories
16 g
93 g
21 g
32 g
5 g
289 g
146 g
7 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 374
Calories from Fat 184
% Daily Value *
Total Fat 21g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 93mg
Sodium 146mg
Total Carbohydrates 16g
Dietary Fiber 3g
Sugars 7g
Protein 32g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. whole chicken cut into pieces (you can use mutton or beef instead)
  2. 1 cup yogurt
  3. 2 tablespoon oil
  4. 1 large onion finely chopped
  5. 2 large tomatoes chopped
  6. 2 tbsp Ginger and garlic paste
  7. Handful fresh coriander chopped
Achar masala
  1. 1 tsp fennel seeds
  2. 1 tsp mustard seeds
  3. 1 tsp Nigella seeds
  4. ½ tsp fenugreek powder
  5. 1 tsp turmeric powder
  6. ¼ tsp clove powder
  7. 2 tsp coriander powder
  8. 2 tsp cumin powder
  9. 1 tsp Red chilli powder
  10. Salt and pepper to taste
Achar mirch (pickled chillies)
  1. 6 green chillies
  2. Freshly squeezed lemon juice
  1. In a large bowl combine all the spices take 2 tablespoons and set aside until needed (for the pickled chillies step 2), add chicken pieces into the bowl, yoghurt and 2 tablespoons of lemon juice mix well to coat evenly; cover the marinated chicken and set aside for 30 mins and let the time do the work.
  2. Meanwhile, in shallow bowl mix the 2 tablespoon of the spices (masala) and add the remaining lemon juice to make a paste; slit the chillies in half lengthwise and stuff with the masala paste.
  3. Heat the oil over medium heat and sauté the onions, add tomatoes, ginger garlic paste and stir for 5 mins, add the marinated meat and cook on high heat stirring constantly for 1 minutes, cover, reduce the heat, and simmer until tender, adding a little water if required.
  4. Once the oil separates and water dries arrange the stuffed chillies on top of cooked chicken, cover and put on DUM let them cook on low heat for about 5 mins or until tender.
  5. Garnish with chopped coriander and serve hot with Naan.
  1. DUM is a Pakistani and Indian technique where the biryani or meat cooked over a very low flame with sealed lid.

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