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Venison Achar Gosht

£3.25
Cook
Cook 100 mins
Country
India
Dietary
GF
Prep
Prep 10 mins
Region
Punjab, northern tip of India
Serves
Serves 4 (or 2 twice)
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Product Details

A masala dish hailing from the Punjab region, Achar Gosht is traditionally made with lamb and is a true celebration feast; the perfect centrepiece for a banquet, no matter what the occasion. Our version of this special dish uses venison, marinated with pickling spices of chilli, fennel, mustard and nigella seeds, then cooked until tender to give it a deep, rich flavour with a signature tang.

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 6 Methi Sachet x 2 Tyga Masala No. 2 Tyga Masala No. 22 Tyga Masala No. 23 Kashmiri Chilli Mix

You will need to buy: 2 onions 600g venison 1 bunch coriander 3 tbsp vegetable oil/rapeseed oil/olive oil 1 tsp salt 2 tbsp natural yoghurt 1 tbsp honey 4 roti or naan breads

Prep:

  1. Preheat the oven to 180C.
  2. Finely dice the onions.
  3. Chop the venison into bite size chunks.
  4. Chop the coriander discarding the stems..

Cook:

  1. In a casserole dish with a lid, heat the oil and add the onions, Ginger & Garlic Paste, salt, Tyga Masala No. 6 and both of the Methi Sachets. Stir continuously on a high heat for 4 minutes.
  2. Add Tyga Masala No. 2, Tyga Masala No. 22, Tyga Masala No. 23 and Kashmiri Chilli (1 tsp for mild, 2 tsp for medium and 3 tsp for hot). Stir continuously for 2 minutes.
  3. Add 400ml water and the venison. Bring to the boil, cover and cook in the oven for 1-1.5 hours until the meat is tender.
  4. Remove from the oven and place on a medium heat. Add the yoghurt and honey. If the sauce is too dry add 100ml water or if it's too runny, reduce over a high heat. Cook for 5 minutes.
  5. Sprinkle with coriander.

Vegetarian: New Potato & Parsnip Achar Gosht Prep

  1. Preheat the oven to 180C.
  2. Finely dice the onions.
  3. Chop the potatoes and parsnips into bite size chunks.
  4. Chop the coriander discarding the stems. Cook
  5. In a casserole dish with a lid, heat the oil and add the onions, Ginger & Garlic Paste, salt, Tyga Masala No. 6 and both of the Methi Sachets. Stir continuously on a high heat for 4 minutes.
  6. Add Tyga Masala No. 2, Tyga Masala No. 22, Tyga Masala No. 23 and Kashmiri Chilli (1 tsp for mild, 2 tsp for medium and 3tsp for hot). Stir continuously for 2 minutes.
  7. Add 400ml water and the vegetables. Bring to the boil, cover and cook in the oven for 45- 1 hour or until the vegetables are tender.
  8. Remove from the oven and place on a medium heat. Add the yoghurt and honey. If the sauce is too dry add 100ml water or if it's too runny, reduce over a high heat. Cook for 5 minutes.
  9. Sprinkle with coriander.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No.23: (Ground Garam masala, Ground Cumin, Ground Turmeric, yoghurt powder, MILK, lime powder, ground black pepper). Tyga Masala No.22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No.6: (cardamom pods, cilantro coriander leaves). Kashmiri Chilli. Methi / Fenugreek Leaves

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