Curry
ACHAR GOSHT
Achar
Gosht
Product Description
Seasoning Mix For Meat In Pickle CondimentsPACKAGING
50g Serving SuggestionPackage List
| TYPE | FORMAT | SIZE |
|---|---|---|
| SP | Powder | 50g |
| DP | Powder | 100g |
| Bottle | Cooking Sauce | 310g |
| HORECA | Powder | 500g |
Ingredients
- Red Chili
- Salt
- Turmeric
- Coriander
- Fennel
- Fenugreek Leaves
- Cumin
- Cinnamon
- Bay Leaf
- All Spice
- Nigella Seed
- Black Pepper
- Ginger
- Green Cardamom
- Maltodextrin
- Hydrolyzed Soy Protein
- Citric Acid
- Cane Sugar
- Canola Oil
- Silicon Dioxide (Anticaking Agent)
No Preservative
No Artificial Food Color
Allergy Guide
- May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Nutritions Facts
|
||||||
| % 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 | 0% | ||||
| Protein | 1g | |||||
| Vitamin D | 0mcg | 0% | ||||
| Calcium | 4% | |||||
| Iron | 6% | |||||
| Potassium | 2% | |||||
| 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. | ||||||
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
Cooking Oil
1 cup / 175ml
Shan Achar Gosht Mix
1 packet
mix in ½ cup water
Steps of Cooking
- Mix 2 tablespoons of Shan Achar Gosht Mix with lemon juice and fill the green chilies.
- In hot oil add meat, garlic, ginger, yogurt and remaining Shan Achar Gosht Mix. Stir fry on high heat for 7-10 minutes.
- Add 2-3 cups of water. Cover and cook on low heat until meat is tender.
- 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.
- If desired remove excessive oil before serving.
Tips: For meat, use cuts from shoulder and T-bone.
Curry
