Beef Achari Curry
Succulent beef simmered in a tangy, spiced achari masala with aromatic seeds and yoghurt, creating a bold, pickle-inspired curry that bursts with authentic Pakistani flavour.
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Beef (cut into medium-sized pieces)
- 100 ml Oil
- 2 Onions (finely sliced)
- 2 Tomatoes (chopped)
- 2 tbsp Yoghurt (whisked)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 1 tsp Nigella Seeds
- 1 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 2 Green Chillies (slit)
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 200 ml Water
- 1 tbsp Lemon Juice
- Coriander (chopped, for garnish)
Instructions
- 1
Heat the oil in a large pan over medium heat.
- 2
Add mustard, fennel, nigella, fenugreek, and cumin seeds. Let them crackle for 30 seconds until aromatic.
- 3
Add the onions and sauté until golden brown.
- 4
Stir in ginger and garlic pastes; cook for 1–2 minutes.
- 5
Add beef pieces and cook until browned on all sides.
- 6
Mix in tomatoes, chilli powder, turmeric, coriander powder, and salt. Cook until oil separates.
- 7
Pour in yoghurt and stir well to coat the beef.
- 8
Add water, cover, and cook on low heat for 1 hour or until beef is tender.
- 9
Once cooked, sprinkle garam masala, lemon juice, and add green chillies.
- 10
Simmer uncovered for 5 minutes to thicken the gravy.
- 11
Garnish with chopped coriander before serving.