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Achar Gosht - Shan

(Ref: MCM120)

Price: £1.05

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Recipe
Ingredients
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Net: 50g

N.B. New packaging may be different to image shown and recipe may have changed.

Achar Gosht - Spice Blend for Meat in Pickle Spices

Achar Gosht (Meat In Pickle Curry)

Serves 6-8

1 kg beef/mutton/chicken, cubed
2 tbsp ginger paste
2 tbsp garlic paste
10 large green chillies, split lengthwise from one side
3-4 tbsp lemon juice (2 lemons)
500g fresh tomatoes, pureed
500g plain yogurt
175 oil
Shan Achar Gosht Mix (use less for milder curry)

• Mix 2 tbsp Shan Achar Gosht Mix with lemon juice and stuff in to the green chillies.

• Heat the oil, add the meat, garlic paste, ginger paste, yogurt and the remaining Achar Gosht mix and fry for a few minutes.

• Add 2-3 glasses of water. Cover and cook on a low heat until the meat is tender.

• Add the tomato puree and stri fry for 5 minutes.

• Place the stuffed green chillies on top of the meat. Cover and cook on a low heat until the oil separates from the sauce.

• Serve with hot naans or roti.

Ingredients: Red Chilli, 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).

If there are any allergens in the ingredients they are marked as bold.

•  May contain: traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts

•  Halal

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial preservatives

	Per 100g (/per 100ml)
Energy	1256kJ / 300kcal
Fat	10g
of which:
• Saturates	0g
Carbohydrates	50g
of which:
• Sugars	0g
Fibre	20g
Protein	10g
Salt	20g

Produce of Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Shan Foods (PVT) Ltd
    29 Sector 23
    Korangi Industrial Area
    Karachi
    Pakistan
    74900

Testimonial:

"Dear Spices of India, I have received this order today and wish to thank you for your most prompt and efficient service. I will recommend you to friends. Thanks once again."

- Mrs F Fernandes

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