Name: Hyderabadi Gosht Ka Achar..... recipe by Zeenath Fathima at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 10
Ingredients: Mutton boneless 1/2 kg; Ginger garlic paste 1 tbsp; Salt 2 tbsp; Red chilli powder 3 tbsp; Turmeric 1/2 tsp; Oil 1 cup; FOR THE ACHARI MASALA ; Black mustard seeds 1 tsp; Cumin seeds 1 tsp; Coriander seeds 1 tsp; Fenugreek seeds 1/2 tsp; Black seeds or kalonji 1/4 tsp; FOR THE TEMPERING ; Curry leaves 10; Dry red chillies 4-5; Black mustard seeds 1 tsp; Fenugreek seeds 1/2 tsp; Cumin seeds 1 tsp; Garlic cloves 6-7; Lemons small or medium 2

ABOUT Hyderabadi Gosht Ka Achar..... RECIPE

An amazing pickle recipe with meat that is made in almost all homes in the city. The best part is that it can be relished with almost everything and the process is also not a tedious one. Instantly made and with almost the same achari spices used in most of the pickles in our Country, it stands as the most loved one by many meat lovers. Try this easy recipe for your loved ones and relish it's superb taste. Happy Pickling All !!!!!!!!!

Ingredients Serving: 10

Mutton boneless 1/2 kg
Ginger garlic paste 1 tbsp
Salt 2 tbsp
Red chilli powder 3 tbsp
Turmeric 1/2 tsp
Oil 1 cup
FOR THE ACHARI MASALA ; Black mustard seeds 1 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Fenugreek seeds 1/2 tsp
Black seeds or kalonji 1/4 tsp
FOR THE TEMPERING ; Curry leaves 10
Dry red chillies 4-5
Black mustard seeds 1 tsp
Fenugreek seeds 1/2 tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Lemons small or medium 2

Instructions

Roast all the seeds mentioned under achari masala on a low heat.
Powder them to a slightly rough texture and keep aside.
Wash and cut the mutton into bite sized pieces.
Marinate with ginger garlic paste and juice of one lemon.
Keep it covered in the refrigerator for about 2 hours.
After 2 hours, keep a cooking pot on fire on a low heat.
Add marinated mutton pieces, turmeric and red chilli powder to it.
Also add half of salt and garam masala.
Allow it to cook for 30 minutes until it condenses and cooked through. Do not add any water as meat leaves water.
After half an hour, increase the heat and cook until the water dries up fully.
Heat oil in a kadai and add curry leaves at first.
Followed by dry red chillies, mustard,fenugreek and cumin seeds.
And finally sliced garlic cloves.
Add mutton to this and fry for 3-4 minutes.
After done, switch off the flame and add the powdered achari masala and the garam masala followed by the remaining salt.
Squeeze lemon juice into it and set aside for the flavours to infuse in.
Use this immediately or after 2 days for the best flavour.
Refrigerate it in an airtight container and use within 2 months.
More oil can be added later on if desired just to keep it fresh.
Relish this pickle with plain boiled rice, pulaos, puris or parathas.

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