Gosht ka Achaar
Ramadan Mubarak everyone!
I was very little when I had first tasted this pickle at one my aunts place, but I still remember the burst of flavors that made me fall in love with this pickle~ tangy, spicy and simply ambrosial. Since then I have tried to replicate this recipe handed to me by one of my dear grandmother in the family. She had only given me andaaza (rough estimate) amounts of the ingredients being used, a mutti (handful) of that, a mutti of this.
This is one of my most treasured recipes, simple and straightforward procedure, very close to my heart, and that which I have been enjoying since times past. Enjoy this spicy, lemony meat pickle that is sure to entice your taste buds. I hope you all like it as much I do.
Gosht ka Achaar – Veal Meat Pickle
Ingredients:
Boneless Beef/Veal meat – 800 gms, washed, drained, pat dried and cut into small bite-size pieces
Lemon juice – 2 cups, fresh
Garlic cloves – 150 gms, pureed into a smooth paste (with addition of as less water as possible to puree)
Canola oil – 1/2 cup
Curry leaves – 20-25, fresh, chopped
Cumin seeds – 1 tbsp
Dried red chillies – 4
Dry roasted Cumin seed powder – 3 tbsp
Dry roasted Mustard seed powder – 2 tbsp
Dry roasted Fenugreek seed powder – 3 tbsp
Red chilli powder – 2 1/2 tbsp
Salt – 2 tbsp
Gosht ka achar – Veal Meat Pickle
Method:
1. In a deep glass mixing bowl, add the meat pieces and pour in lemon juice. See that all the meat pieces are nicely covered in the lemon juice. Add more if needed. Cover and let marinate in the refrigerator overnight.
2. The next day,add garlic paste to the marinating meat.
3. In a large non-stick heavy saucepan pour in oil, and as soon as it warms up add the curry leaves, cumin seeds and dried red chillies. Within a few seconds add the cumin seed powder, mustard seed powder, fenugreek seed powder, red chilli powder, salt and mix. Immediately add the marinating meat+garlic with all its juices from the mixing bowl and mix well. Let cook partially covered stirring occasionally until the meat is tender. This will take about 35-45 minutes depending on various factors. You can even pressure cook the meat if you want it cooked quick. Keep an eye and remove from heat as soon as the meat is cooked and gravy is thick and clinging to the meat.
4. Let it cool down completely. Transfer to a sterilized glass canning jar and store it in the refrigerator. Use a dry spoon whenever fancied.
Note: Use only Beef/Veal meat for this recipe. I do not suggest using lamb meat or even chicken meat instead.
Enjoy the pickle along with your meals on the side.
This is my first entry to the The Hyderabadi Ramadan Food Festival that I am hosting on my blog.
Luv,
Mona
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August 14th, 2010 at 3:53 am
Ramadan Kareem!
What a delectable, mouthwatering recipe. I’ve never had anything like this. How long does the achaar stay good in the fridge? Can it be made with minced beef? Or with chicken?
Grapefruit, this pickle stays good as long as you use a dry spoon to use it and store in the refrigerator. However try to finish it within 2 months. I have only tried this recipe using beef/veal meat only.
August 14th, 2010 at 5:25 am
Looks delicious …
August 14th, 2010 at 10:19 am
Salam Mona,
Nice to have you back.
IS THERE A PARTICULAR PART OF BEEF WHICH IS USED OR JUST STEW MEAT.PL. LET ME KNOW.
THANKS,
PARVEEN
WaAlaiKumAsSalaam Parveen, you can use boneless stew beef/veal meat for this recipe.
August 14th, 2010 at 10:37 am
Wow I was looking forward to this one. Once I had this achaar the meat was slightly shredded. Can I do that
Sana, cut the meat into tiny cubes before cooking this achaar. I never shredded it though.
August 14th, 2010 at 12:16 pm
salam and ramadan mubarak! wow, your recipe looks good! my MIL gave me the recipe of her gosht achaar too, and its actually nothing like this.. well, the ingredients are similar but for instance, she uses methi seeds, not the powder, and she doesnt marinate the gosht overnight… and she makes it with boneless chicken too sometimes. its simply delishh!! one day iA ill try your recipe too and compare the styles. tc, salam
WaAlaiKumAsSalaam Qudz104, do share with me your MIL’s recipe for Gosht ka Achar.
August 14th, 2010 at 12:44 pm
Ramadan Mubarak, Mona!
This achaar sounds divine; I like the garlic-cumin combo- and it looks like you did very well with andaaza amounts.
August 15th, 2010 at 12:25 am
Salaamz mona how are you .sab se pehele AAP KO AUR APKE SAB GHAR WALOUN KO MERE TARAF SE RAMZAN MUBARAK…………AND HAAN MUJEHE ALLAH NE BETI DI HAI..BAHUT KHUBSURAT AAP USKO DUWA MEIN YAAD RAKHNA………..AND YES THIS RECIPIE I WAS WAITING KI KAB AAP POST KAROGE…………… THANKS A LOT……..ARE U STILL IN INDIA.HYD ……I AM IN BANGALORE TAKE CARE KHUDAHAFIZ
WaAlaiKumAsSalaam Nishat, I am still in Hyderabad and alhamdulillah my fasts are going on good.
Mubarak! My immense love your your little daughter.
August 15th, 2010 at 1:01 am
ASAK Mona,Ramadhan Kareem!Thanks for posting this recipe.i have been craving this achaar for so long.i’m going to make this with goat meat as my husband doesnt eat beef/veal.i hope it comes out as good as yours,InshaAllah.
August 15th, 2010 at 7:18 am
Asak mona…ramdaan mubaraak…how are ur fasts gng on??..nice recipe..n u posted it at the right time…i make some gosh ka achaar,,,shammis for ramdan n store usually..gossht ka achaar is my fav too..
August 15th, 2010 at 7:23 am
Ramadan Kareem! i don’t make this achar out of sheer laziness,but get my mom to still make a small batch..it looks delicious.
August 15th, 2010 at 10:47 am
Ramadan Mubarak! How are the fasts going, Mona?
The achaar looks delicious. My cousin makes the best achaar goshth…I should try making it myself from this recipe instead of waiting for him to make it
Nabeela, my fasts are going good alhamdulillah. Do share with me your cousins recipe for achaar goshth.
August 16th, 2010 at 6:48 am
Very interesting recipe. Can’t wait to try it. Happy Ramadan. Enjoy the feasting and fasting.
August 16th, 2010 at 4:50 pm
If only I could make my cousin put his recipe down on a piece of paper. He is of the ‘andaaza’ school of thought and unless I video him while cooking something, I don’t think I’ll get a precise recipe….sigh.
August 17th, 2010 at 2:02 am
Hi,
Regards from the Otrivin team.
We found your blog really interesting and informative and were wondering if you would like to help a cause that would help greatly improve the quality of air in our cities. We have recently started an initiative called ‘Let’s decongest’ which will have us giving away saplings to the public in an effort to reduce the harmful effects of pollution.We will giving away saplings in Hyderabad on the 27 & the 28 th of August.
We would really appreciate if you could help us spread the word by talking about it on your blog.
Regards
Team Otrivin
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http://www.facebook.com/letsdecongest
http://twitter.com/letsdecongest
Thank you for your time.
The Otrivin Team
–
http://www.facebook.com/letsdecongest
http://twitter.com/letsdecongest
August 17th, 2010 at 7:50 pm
The achaar turned out great…thanks, Mona!
August 19th, 2010 at 9:29 am
Mona, you’re a prize.
My MIL makes this, and I’ve been meaning to get the recipe from her for ages but just haven’t got around to it.
She uses chicken and lamb as well for this, but uses up the pickles sooner (a couple of weeks, at the most). They’re absolutely delicious. We have got these treats made for us when we were going away on journeys because they keep well out of the fridge too for a few days.
Thanks for writing this one.
Just when I think you’ve exhausted most of the well-known Hyderabadi delicacies, you come up with another.
.
November 18th, 2010 at 7:05 am
Assalamaikum Mona,
Thank you for sharing this wonderful recipe! It sounds delicious! I do have a question, why cant we use lamb meat instead? Do you have any different approach for lamb meat? Any suggestions will be appreciated. Jazakallah!
WaAlaiKumAsSalaam Salma, beef/veal is excellent for preparing pickles. My grandmother says that the texture of that meat makes it the best choice for pickling than lamb meat.