Gosht Ka Achaar (Pickled Meat)
A quick, easy method to make an instant pickle. Perfect for traveling and short term preservation of meat.
Servings Prep Time
10people 1hour
Cook Time
30minutes
Servings Prep Time
10people 1hour
Cook Time
30minutes
Ingredients
For Pressure Cooking the meat
For Frying
For Tempering
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.