Gosht ka Achar
Equipment
- Heavy-based Pan
- Slotted spoon
- Ceramic Container
- Glass Jar
- Refrigerator
Ingredients
- 1 kg boneless lamb cut into 2.5-cm / 1-inch cubes
- 500 ml Vegetable oil (2¼ cups)
- 15 Green chillies de-seeded (optional)
- 1/2 Garlic clove
- 1 Ginger 1 x 5-cm / 2-inch piece, fresh, peeled and thinly sliced
- 100 g Chilli powder (1 cup)
- 1 teaspoon Turmeric ground
- 1 teaspoon Ginger ground, fresh
- 1 teaspoon Garlic ground
- 125 ml Malt (white) vinegar (½ cup)
- 1 tablespoon Sugar
- Salt
Instructions
- 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.
- Heat the oil in another large pan over medium heat.
- Add the lamb and fry for about 10 minutes, or until brown.
- Remove from the pan with a slotted spoon.
- 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 pickle can be stored for up to 3 weeks in the refrigerator.
Nutrition
Serving: 750gSodium: 5mgCalcium: 1mgVitamin C: 1mgVitamin A: 40IUSugar: 1gFiber: 1gPotassium: 3mgCalories: 6kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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