Gosht ka Achaar (Pickled Meat)

Indian style of pickling (achaar) is fiery, spicy, and undeniably delicious. It involves sun drying the desired item and then frying in plenty of oil, salt, chili powder and other aromatics. A carefully timed and delicately handled process – it ensures the best of produce like raw mango, lemons, vegetables etc. are stored for months and add color, spice and taste to every other meal. Meat, another prized item was preserved before the era of refrigeration and still is by cutting into strips, rubbing with spices and drying it in the sun until it was bone dry and then storing for months. These Kawabs (kebabs) are then browned in oil before serving. Another short term method is to make an achaar out of it. Stays good for a few days without refrigeration and a few weeks in the fridge. This makes it a perfect food for traveling, preserving extra meat during Eid Al Adha and also makes for a great way to carry back good quality meat from India!

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Gosht Ka Achaar (Pickled Meat)

A quick, easy method to make an instant pickle. Perfect for traveling and short term preservation of meat.

Course

Main Dish

Cuisine

Hyderabadi

Prep Time

1 hour

Cook Time

30 minutes

Servings

people

Ingredients

For Pressure Cooking the meat

• 1 kg Boneless Meat (mutton or beef), cubed
• 1 tbsp turmeric
• 2 tbsp ginger-garlic paste
• 2 tbsp salt
• 2 tbsp red chilli powder

For Frying

• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 2 tbsp mustard seeds
• 1 cup sunflower oil
• 2 tbsp red chili powder
• 1 tbsp salt
• 8 medium lemons juiced

For Tempering

• 1/2 cup sunflower oil
• 1 Tbsp cumin seeds
• 1 Tbsp mustard seeds
• 10-15 cloves garlic peeled and cut into big pieces lenthwise
• 5 big whole dried chilies

Course Main Dish Cuisine Hyderabadi Prep Time 1 hour Cook Time 30 minutes Servings people Ingredients For Pressure Cooking the meat 1 kg Boneless Meat (mutton or beef), cubed 1 tbsp turmeric 2 tbsp ginger-garlic paste 2 tbsp salt 2 tbsp red chilli powder For Frying 2 tbsp cumin seeds 2 tbsp coriander seeds 2 tbsp mustard seeds 1 cup sunflower oil 2 tbsp red chili powder 1 tbsp salt 8 medium lemons juiced For Tempering 1/2 cup sunflower oil 1 Tbsp cumin seeds 1 Tbsp mustard seeds 10-15 cloves garlic peeled and cut into big pieces lenthwise 5 big whole dried chilies

Instructions

1. Wash and drain the cubed meat and put it along with the rest of the ingredients in a pressure cooker. Cook for two to three whistles on high, then reduce heat and let it cook for another 5 minutes. Turn off heat and let all the steam release. Open the lid and cook on high till all the water evaporates
2. Meanwhile dry roast the cumin, coriander and mustard listed under frying and grind to a fine powder. Heat the oil in a pan and fry the cooked meat for about 5 to 10 minutes until well browned on all sides. Add the lemon juice, reduce heat and add roasted powder, chili powder and salt. Adjust to taste.Turn off heat and be careful not to overcook
3. Heat oil in another pan, add all the tempering ingredients and fry till fragrant. Add to the meat and mix well to combine. The mix should have some oil floating on top. If not prepare and add a little more tempering. Store in a clean jar at room temperature for a few days or in the fridge for a few weeks.

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