Oh My God! I had posted this recipe the other night. My stupid phone messed it up and I do not know why. I even thought I had published this before but lo and behold it turned out I didn’t. I soaked 1 small piece of tamarind pulp in 3 tbs of water until it turned soft. In a mortar and pestle add 1 broken piece each of amchur, star anise, 2 each of cloves, kabab chini, 1 whole round red chili. and grind. Combine 3 tbs of yogurt whip this until smooth. Add 1 pinch of cornstarch, 1/4 of water stir briskly and set all of these aside.
This recipe is for 1 kilo or 1 pound of beef, lamb, goat or veal after it has been washed. Add 1/4 cup of olive oil. corn oil. safflower oil or sunflower oil on high heat. Add 1 drop of mustard oil then turn down to low heat. And 1 pinch each of hing seeds of mustard, kaloonji, mustard, fenugreek, fennel,cumin, ajwan, black cumin, caraway, dill and let them crackle.
After the seeds crackle add 1 pinch each of turmeric, red chili powder. turbinado sugar, pink salt paprika, 1 onion or shallot cut in to half moon slices and let it brown a little. Add 3 cloves of garlic, 1 small piece of ginger washed and peeled and 1 tomato chopped. The tomato gets cooked until it is mushy.
Add 1 tsp of either white or apple cider vinegar, the soaked tamarind pulp, the meat, the contents from the mortar and pestle, and let it cook for 20 minutes or until tender. After the meat is nice and soft then you may add the yogurt mixture, 1/2 cup of water, 2 pinches of cilantro and stir. Let cook for another 10 minutes.
Enjoy this with naan. I also want to include when I made the achari chicken that this dish, achari chicken, achari keema and achari kofta was in the works and now so far see you in my next achari recipe.
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