Shan Achar Gosht 50g

Shan Achar Gosht Masala 50g in Thailand

Shan Achar Gosht Masala brings the mouthwatering tang of traditional South Asian achaar (oil pickle) into a luxurious meat curry. Developed in Punjab and celebrated nationwide, Achar Gosht marries tender pieces of chicken, mutton, or beef with pickling botanicals—including pungent mustard seeds, bitter-sweet fenugreek seeds, aromatic fennel, and earthy nigella seeds—tempered in rich yogurt gravy.

The signature hallmark of this dish is stuffing large, mild green chilies with a portion of the spice blend mixed with fresh lemon juice, creating irresistible explosions of tangy heat in every mouthful.

Key Pickling Botanicals

• Mustard & Fenugreek Seeds: Imparts the authentic pungent pickling bite that cuts through rich meat fats.
• Kalonji (Nigella Seeds): Provides smoky, peppery aromatics and distinctive visual beauty.
• Dried Mango Powder (Amchur): Delivers clean, fruity acidity balancing warm red chilies.
• Pure & Natural: 100% Halal certified, free from artificial food colorings or chemical preservatives.

Traditional Achar Gosht Preparation Guide

1. Chili Stuffing Prep: Take 1 tbsp of Shan Achar Gosht Masala from the packet, mix with 2 tbsp fresh lemon juice to form a paste. Slit 6 to 8 large green chilies lengthwise, remove seeds, and stuff with this paste. Set aside.
2. Curry Base: Heat 150ml cooking oil in a pot. Add 1kg chicken, beef, or mutton with 2 tbsp ginger-garlic paste and sauté for 5 minutes. Stir in the remaining Shan Achar Gosht Masala, 200g whisked plain yogurt, and 3 diced tomatoes.
3. Simmering: Cover and cook on medium-low flame (adding 1 cup water for beef or mutton) until the meat is thoroughly tender and oil separates around the edges.
4. Green Chili Dum: Place the stuffed green chilies on top of the simmering curry. Cover tightly with a lid and steam on lowest heat for 8 to 10 minutes until the chilies soften and infuse their zesty perfume into the sauce. Serve hot with tandoori naan.

Technical Specifications Matrix