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
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
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.