Virsa Achar Gosht Masala

Achar Gosht is an aromatic, tangy Pakistani curry made with tender meat, yogurt, and a signature blend of pickling spices. 

Ingredients

• Meat (Chicken, Mutton, or Beef): 1 kg

• Virsa Achar Gosht Masala: 1 packet (50g)

• Yogurt (beaten): 1.5 cups (approx. 300g)

• Tomatoes: 4 large (diced or pureed)

• Onions: 3 medium (thinly sliced)

• Ginger-Garlic Paste: 2 tablespoons

• Cooking Oil: 1 cup

• Fresh Green Chilies: 6–8 (large, for stuffing)

• Lemon Juice: 3-4 tablespoons (for the chilies)

• Fresh Coriander & Mint: For garnish

Cooking Instructions

1. Prepare the Stuffed Chilies

• Take 2 tablespoons from the Virsa Achar Gosht Masala packet and mix it with the lemon juice.

• Slit the green chilies lengthwise, carefully remove and discard the seeds, and stuff them with the masala-lemon paste. Set aside. 

2. Marinate the Meat

• In a bowl, combine the meat, the remaining Chef Pride Achar Gosht Masala, and the beaten yogurt. Mix well and let it marinate for 20-30 minutes. 

3. Prepare the Curry Base

• Heat the cooking oil in a pot and fry the sliced onions until they are light golden brown.

• Add the ginger-garlic paste and sauté for a minute until fragrant.

• Add the diced tomatoes (or puree) and cook for a few minutes until the tomatoes soften and the oil begins to separate.

4. Cook the Meat

• Add the marinated meat to the pot. Cook on medium-high heat for about 7-10 minutes, stirring continuously.

• Add 1 to 2 cups of water (use less for chicken, more for beef/mutton). Bring to a boil, then cover and cook on low heat until the meat is tender and fully cooked. 

5. Add the Stuffed Chilies and Simmer

• Once the meat is tender and a rich gravy has formed, place the stuffed green chilies on top of the curry.

• Cover tightly and let it cook on very low heat (dum) for 8–10 minutes so the flavors of the chilies infuse the curry.

• Turn off the heat and garnish with fresh coriander leaves. Serve hot with warm tandoor naan.