Achar Gosht

Ingredients:

• 1 kg Mutton or Goat meat, cut into medium-sized pieces
• 1 cup Yogurt, plain
• 1/2 cup Cooking oil
• 2 large Onions, finely chopped
• 2 tablespoons Ginger-garlic paste
• 1 packet Achar Gosht Masala (or a blend of pickling spices like mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, cumin seeds, and red chili powder)
• 1/4 cup Lemon juice
• 4-5 Green chilies, slit
• 2-3 Tomatoes, pureed
• Fresh cilantro leaves, chopped (for garnish)
• Salt to taste

Instructions:

1. Marinate the meat: In a bowl, combine the meat with yogurt, ginger-garlic paste, and salt. Mix well and let it marinate for at least 2 hours, or preferably overnight.
2. Prepare the spice mix: If you're not using a store-bought Achar Gosht Masala, combine your selection of pickling spices in a bowl.
3. Cook the meat: Heat oil in a large pot or a heavy-bottomed pan. Add the chopped onions and sauté until golden brown. Add the marinated meat and cook for about 5-7 minutes, stirring occasionally, until the meat is browned.
4. Add the spices: If using individual spices, add them now and sauté for a minute until fragrant. If using a pre-made Achar Gosht Masala, you can add it now or later (check the package instructions).
5. Add liquids: Add the tomato puree and lemon juice to the pot. Mix well and cook for a few minutes until the oil starts to separate.
6. Simmer: Add about 1-2 cups of water to the pot, enough to create a gravy. Bring it to a boil, then reduce the heat to low, cover the pot, and let the meat simmer until it's tender and cooked through. This might take 1-2 hours, depending on the cut of meat.
7. Add green chilies: Add the slit green chilies to the pot during the last 15-20 minutes of cooking.
8. Garnish: Once the meat is cooked and the gravy has thickened, garnish with fresh cilantro leaves.
9. Serve: Serve hot with naan, roti, or rice.

Estimated Nutritional Values per Serving (Approximate 5-7 servings)

• Calories: 450-600 (This is a broad range because it depends heavily on the fat content of the meat and how much oil you use)
• Protein: 35-45g (Mutton is a good source of protein)
• Fat: 25-40g (Again, this is variable. Mutton can be fatty, and the cooking oil adds to this)
  • Saturated Fat: A significant portion will be saturated fat from the meat.
• Cholesterol: 90-120mg (Mutton is naturally higher in cholesterol)
• Sodium: 600-800mg (This depends on how much salt you add, and some spice mixes can be high in sodium)
• Carbohydrates: 10-15g (Mostly from the onions and tomatoes)
• Fiber: 2-3g
• Sugar: 5-8g (Naturally occurring in onions, tomatoes, and yogurt)