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Shan Achar Gosht (Meat in Pickle Condiments) 50g

Regular price £0.95

Tax included.

Shan Achar Gosht mix helps you recreate the authentic traditional taste of Achar Gosht with its perfect blend of rich, aromatic and tangy spices.

 Ingredients: 

Red Chili, 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)

Allergen Advice: See highlighted ingredients.

 

PACKAGING

50g Serving Suggestion

PACKAGE LIST

TYPE FORMAT SIZE
SP Powder 50g
DP Powder 100g
Bottle Cooking Sauce 310g
HORECA Powder 500g

NUTRITION FACTS

Serving Size
1
Servings Per Container
6
Amount Per Serving
1
Calories
30
Calories from Fat
10
% Daily Value*
Total Fat 1g 2%
Saturated 0g 0%
Trans 0g
Cholesterol 0mg 0%
Sodium 800mg 33%
Total Carbohydrate 5g 2%
Dietary Fibre 2g 8%
Sugars 0g
Protein 1g
Vitamin A 4%
Vitamin C 0%
Calcium 4%
Iron 6%
Percent Daily Values are based on a 2,000 calorie diet.


COOKING RECIPE

INGREDIENT REQUIRED

  1. Meat on Bones 1 kg / 2.2 lbs

    small portions
  2. Garlic Paste 1-2 tablespoons

  3. Ginger Paste 1-2 tablespoons

  4. Green Chilies 10 medium

    slit lengthwise
  5. Lemon Juice 3-4 tablespoons

  6. Tomatoes 6 medium /500g

    grind& sieve to make puree
  7. Plain Yogurt 2 ½ cups / 500g

    whipped
  8. Cooking Oil 1 cup / 175ml

  9. Shan Achar Gosht Mix 1 packet

    mix in ½ cup water

STEPS OF COOKING

  1. Mix 2 tablespoons of Shan Achar Gosht Mix with lemon juice and fill the green chilies.
  2. In hot oil add meat, garlic, ginger, yogurt and remaining Shan Achar Gosht Mix. Stir fry on high heat for 7-10 minutes.
  3. Add 2-3 cups of water. Cover and cook on low heat until meat is tender.
  4. Add tomato puree. Stir fry for 5-6 minutes on high heat and place green chilies over the meat. Cover and cook on low heat until oil separates from gravy.
  5. If desired remove excessive oil before serving.

Tips: For meat, use cuts from shoulder and T-bone.

RECIPE TRANSLATION PRINTED INSIDE French, Urdu, Hindi & Bangla

 

Disclaimer

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This information is supplied for your personal use only. It may not be reproduced in any way without the prior consent of AOS and due acknowledgement