Achari Gosht (Mutton with Pickle Spices)

"Gosht stems from the Persian word ‘gosht’ meaning meat especially that of goat. There is some controversy regarding where this dish originated from – the region of north Punjab or from Hyderabad. Whatever the origin we can still enjoy this aromatic mutton dish cooked till tender with pickling achari spices. As with lamb or goat meat, this dish tastes even better the next day when the tangy flavor and aroma of the achar have had a chance to soak in. Enjoy this dish alongside some roti or naan."
-- @sarchakra
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  • Recipe Card
Prep time 5mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 800 gram cut into small pieces mutton (goat or lamb)
  • 3 tbsp mustard oil
  • 1 thinly sliced onion
  • 1 large grated onion
  • salt
  • 2 teaspoon black pepper
  • 1 teaspoon nigella seeds
  • 2 tbsp turmeric
  • 3 tbsp grated garlic
  • 2 tbsp grated ginger
  • 4 green chilies
  • 3 tbsp red chili powder
  • 3 tbsp kashmiri chili powder
  • 2 tbsp cumin powder
  • 3 tbsp coriander powder
  • 2 inches cinnamon
  • 2 green cardamom
  • 4 cloves
  • 3 whole red chilies
  • 2 tbsp Greek yogurt
  • 2 tbsp Achari Masala (see recipe below)
  • 3 halved potatoes


  • Step 1

    Marinate meat with the following: salt, 1 tbsp turmeric, 1 tbsp red chili powder, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tbsp ginger paste, 1 tbsp garlic paste and yogurt. Marinate preferably overnight or at least a few hours for all those flavors to set in.

  • Step 2

    Heat mustard oil till it starts to smoke. Cool it down. Heat the oil again. Temper the oil with whole red chilies, green cardamom, cloves and cinnamon. Let it splutter. Add sliced onions. Keep the flame at medium and cook those onions till they caramelize.

  • Step 3

    Add onion paste. Keep stirring intermittently making sure nothing gets burnt. Add in rest of the ginger paste, garlic paste, red chili powder, cumin powder, green chilies, coriander powder and turmeric. Cook till the masala starts to change color.

  • Step 4

    Add in the marinated meat. Turn the heat up. Fry the meat. While the meat is frying, heat up 1 tbsp of oil in another pan. Pan fry the potatoes with salt and turmeric till golden. Keep aside.

  • Step 5

    Carry on cooking the meat till the oil starts to release. Add the Achari Masala and continue cooking. Once the masala starts to cook, add 1 cup of hot water and the sautéed potatoes. Close the pressure cooker lid and cook for 9-10 whistles. Let the pressure release by itself. Serve wit rice or roti.

Achari Masala


  • 1 teaspoon mustard seeds
  • 1/2 teaspoon nigella seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 dry red chilies
  • 1 teaspoon dry ginger
  • 1 teaspoon Kasuri methi

  • Step 1

    Roast the spices in a low flame for 4-5 mins till aromatic. Make sure the spices do not burn.

  • Step 2

    Cool. Add dry ginger powder and kasuri methi. Grind the mixture.

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