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Beef Achar Gosht

Servings 4
Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours 15 minutes

Ingredients

  • ½ kg boneless beef cut into 1″ cubes
  • 1 tbsp ginger-garlic paste
  • ½ cup plain yoghurt
  • 2 tsp red chilli powder
  • Salt to taste
  • ½ cup oil
  • ¾ cup tomato purée
  • 10-12 green chillies slit lengthwise and deseeded

For spice stuffing:

  • 1 heaped tbsp whole coriander seeds coarsely ground
  • 1 tbsp fennel seeds coarsely ground

Instructions

  • Marinate: In a bowl, combine beef cubes with ginger–garlic paste, yoghurt, chilli powder, and salt. Cover and refrigerate for 3-4 hours.
  • Cook beef: Heat the oil in a heavy pot over low heat. Add the marinated beef and cook, stirring occasionally, until the meat is tender and most of the liquid has reduced (about 45–50 minutes).
  • Prepare stuffing: While the beef cooks, mix the ground coriander and fennel with a pinch of salt.
  • Stuff chillies: Gently open each green chilli and fill with the spice mixture.
  • Stir the tomato purée into the pot with the beef. Tuck the stuffed chillies, cover, and simmer (“dum”) on the lowest heat for 10–15 minutes, until the chillies soften and the flavours meld.
  • Serve: Transfer to a serving dish and enjoy hot.

Notes

Adjust the chilli powder and number of green chillies to control the spice level. Marination tenderizes the beef and infuses deep flavour—plan ahead for best results. This curry keeps well in the refrigerator for up to two days; reheat gently, adding a splash of water if the gravy thickens. Serve with steamed rice, naan, or rotis. Beef Achar Gosht has a bold, tangy and spicy flavour, inspired by traditional South Asian pickles (achar). Achar gosht is special for its pickling spices, tender meat and fiery aroma - a dish that fires the comfort of curry with the zing of “achar”. It's bold, traditional and full of characters, representing Pakistan's love for spices and flavours.
Author: Rahela Zaidi
Course: Curry, Main Dish
Cuisine: Pakistani