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Shan

Shan Achar Gosht Seasoning Mix

1.76 oz
$1.96 each
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

The Shan Achar Gosht masala is a dry powder mix of spices and herbs, formulated to enable even a novice to cook a delicious dish of Achar Gosht.

Highlights

  • Nutrition Facts

    about 6 servings per container

    Serving Size
    1.00 tbsp
    • Amount Per Serving
    • Calories30
      Calories from Fat10
    • % Daily Value*
    • Total Fat
      • 1g
      • 2%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 800mg
      • 33%
    • Total Carbohydrate
      • 5g
      • 2%
    • Dietary Fiber
      • 2g
      • 8%
    • Sugars
      • 0g
    • Protein
      • 1g
    • Vitamin A
      • 4%
    • Calcium
      • 4%
    • Vitamin C
      • 0%
    • Iron
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Red Chili, Salt, Turmeric, Coriander, Fennel, Fenugreek Leaves, Cumin, Cinnamon, Bay Leaf, Allspice, Nigella, Black Pepper, Ginger, Green Cardamom, Maltodextrin, Hydrolyzed Soy Protein, Citric Acid, Sugar, Canola Oil, Silicon Dioxide.

    Allergens and safety warnings

    Allergy Advice: May contain traces of sulphite, sesame, mustard, gluten and tree nuts.

  • Ingredients Required: Meat on Bones: 1 kg/2.2 lbs, small portions; Garlic Paste: 1 - 2 tablespoons; Ginger Paste: 1 - 2 tablespoons; Green Chilies: 10 medium, slit lengthwise; Lemon Juice: 3 - 4 tablespoons; Tomatoes: 6 medium/500 g grind & sieve to make puree; Plain Yogurt: 2-1/2 cups/500 g, whipped; Cooking Oil: 1 cup/175 ml; Shan Achar Gosht Mix: 1 packet, mix with 1/2 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 and 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. If desired remove excessive oil before serving. Tips: For meat, use cuts from shoulder and T-bone. Storage Advice: Store in a cool and dry place.