Rice Range
Achar Gosht Mixed Masala Powder
Shan Achar Gosht Masala combines a thoughtfully curated blend of traditional spices, helping you create rich, tangy, and aromatic Achar Gosht that’s bursting with authentic flavour in every bite.
- No Preservative
- No Artificial Food Colour
Available Pack Sizes:
50 g / 1.76 oz
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Recommended dietary allowance calculated on the basis of 2000 kcal energy requirements for an average adult per day.
Serving Size: 8g
No. of Servings: 6
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Per 100 g
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Per Serve% to RDA
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Energy (kcal)
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222
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0.9%
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Total Carbohydrate (g) 25.8
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Total Sugar (g)
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0.5
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Added Sugar (g)
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0.4
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0.06%
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Dietary Fiber (g)
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15.3
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Protein (g)
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9.8
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Total Fat (g)
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8.8
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1.1%
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Saturated Fat (g)
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0.2
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0.1%
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Trans Fat (g)
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0
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0%
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Cholesterol (mg)
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0
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Sodium (mg)
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11500
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46%
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- Red Chilli
- Rock Salt (Himalayan Salt, 30%)
- Turmeric
- Coriander
- Fennel
- Fenugreek Leaves
- Cumin
- Cinnamon
- Bay Leaf
- Allspice
- Kalonji
- Black Pepper
- Dried Ginger
- Cardamom
- Maltodextrin
- Acidity Regulator: Citric Acid (INS 330)
- Cane Sugar
- Canola Oil (Rapeseed Oil)
- Anticaking Agent: Silicon Dioxide (INS 551)
Allergy Advice: May contain traces of Sulphite, Sesame, Mustard, Soy, Gluten and Tree Nuts.
Spice Content: 68%
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Ingredients Required
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Meat (Mutton / Chicken)
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1 kg / 2.2 lbs, small portions
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Green Chilies
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10 medium slit lengthwise
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Lemon Juice
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3-4 tablespoons
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Tomatoes
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6 medium / 500g, grind & sieve to make puree
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Garlic Paste
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1-2 tablespoons
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Ginger Paste
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1-2 tablespoons
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Plain Yogurt
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2 ½ cups / 500g, whipped
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Cooking Oil
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1 cup / 175 ml
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Shan Achar Gosht Mix
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1 packet, mix in ½ cup water
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- Mix 2 tablespoons of Shan Achar Gosht Mix with lemon juice and fill the green chillies.
- In hot oil, add meat, garlic, ginger, yogurt, and the remaining Shan Achar Gosht Mix. Stir fry on high heat for 7-10 minutes.
- Add 2-3 cups of water. Cover and cook on low heat until meat is tender.
- Add tomato puree. Stir fry for 5-6 minutes on high heat and place green chillies over the meat. Cover and cook on low heat until oil separates from gravy.
- If desired, remove excess oil before serving.
Tips: For meat, use cuts from shoulder and T-bone.
Steps of
Cooking
