गोश्त के अचार का चटकारा आपको उंगलियां चाटने पर मजबूर कर देगा | Mutton Ka Achaar by Chef Ashish Kumar скачать в хорошем качестве

गोश्त के अचार का चटकारा आपको उंगलियां चाटने पर मजबूर कर देगा | Mutton Ka Achaar by Chef Ashish Kumar

Mutton Pickle Recipe is a Hyderabadi spicy mutton pickle made with boneless mutton pieces and it has got all the flavors of pickle and is also called as gosht ka achar in Hyderabad. There are other legends; history also tells tales about how achar gosht came to be; an innovative cook got tired of making chutney and achar for everyday consumption with a daily main dish, and hence decided to combine the two. It is also said that it was in the kitchens of northern Punjab that leftover achar of several days was combined with meat; and voila, achar gosht came to be! Recipe: Take 400 grams of mutton or lamb chunks Boil or pressure cook it with a tablespoon of salt. Deep fry boiled chunks in mustard oil. Dry roast a tablespoon of fennel seeds and half teaspoon of fenugreek seeds. Take these out in a seperate bowl. Dry roast a tablespoon of mustard seeds, Once mustard seeds splutter, add half tablespoon of nigella seeds and roast for another half minute. Switch off the burner and lets it cool. Grind dry roasted fennel and fenugreek seeds in a grinding stone and make it coarsely ground. Add dry roasted mustard and nigella seeds and mix it with a hard hand. Pickle spice is ready. We will combine it with the rest of the spices later. Fine chop 4-5 green chilies. Chop 5-6 whole red chilies. Peal half an inch ginger and cut into 3-4 pieces. Crush ginger, Crush 8-10 cloves of garlic. Add approx a cup of hot mustard oil in a bowl. Add crushed ginger and garlic in hot oil. Add chopped green chilies. Mix well. Add half teaspoon of turmeric, a tablespoon of salt, a tablespoon of red chili, a pinch of asafoetida, half teaspoon of ginger powder, Add finely chopped dried red chilies, Add half teaspoon of cinnamon powder, half teaspoon of dried and crushed pomegranate seeds, Add dry roasted and coarsely ground pickle spice mix. Mix Well. Add deep fried lamb/mutton chunks. Mix well Optionally you can add white vinegar or lemon juice if you want. Keep it in an airtight container in the refridgerator. Consume it within 4-5 days as it will not last longer. Follow my facebook page-   / chefashishkumar1   Follow me at Instagram   / ashish10283   #muttonkaachaar #goshtkaachaar #meatpickle #lambpickle