Gosht ka Achar Hyderabadi is basically a Lamb Pickle. It has been originated from Punjab.The Preparation time for this achaar is 1 hour, plus cooling time. It makes about 750 gm / 1 lb 100z
Ingredients used for Gosht ka Achar Hyderabadi : 1kg / 2 ¾ lb boneless lamb, cut into 2.5 cm /, 1-inch cubes, 500m1 / 1811 oz (2¼ cups) vegetable oil, 15 green chillies, do-seeded (optional) .
½ clove garlic, 1 x 5 cm / 2-inch piece fresh ginger, peeled and thinly sliced, 100 gm/3 ½oz (1 cup) chilli powder, 1 teaspoon ground turmeric , 1 teaspoon ground fresh ginger, 1 teaspoon ground garlic, 1 25 ml / 4½ fl oz C’ cup) malt (white) vinegar, 1 tablespoon sugar, salt.
Preparation method for Gosht ka Achar Hyderabadi :
For Gosht ka Achar Hyderabadi recipe, First put the lamb in a large, heavy-based pan, season with salt and pour in enough water to cover, then bring to the boil and cook for about 10 minutes, or until tender.
Allow the water to evaporate when the meat is cooked, so do not pour in too much water while cooking Gosht ka Achar Hyderabadi.
Heat the oil in another large pan over medium heat, add the lamb and fry for about10 minutes, or until brown. Remove from the pan with a slotted spoon and set aside.
Add the chillies, garlic and ginger to the pan and lightly brown for about 1 minute. Add the ground spices, ground ginger and garlic, vinegar and sugar, then season with salt and brown together for a few minutes.
Bring to the boil, add the meat, then reduce the heat and simmer for 3 minutes. Remove from the heat and allow to cool.
When cool, put in an airtight ceramic container or glass jar, cover and set aside in the refrigerator. This Gosht ka Achar Hyderabadi pickle can be stored for up to weeks in the refrigerator.
