How many times has it happened that you are on your way back home from work, both hungry and exhausted, looking blankly out of the window of your bus or car wishing there was something appetizing waiting for you at home and you didn’t have to cook.
It is exactly in such days that this mouth watering,tongue tickling, to dive for bottle of gosht ka achaar comes in handy. You can eat it with steaming hot rice, leftover rice warmed up in a microwave or most kinds of breads. You can make it and store it in an airtight container. It should last for atleast a week in cool temperature (maybe even more) and for more than a month in the fridge. It can be made with lamb or chicken. Please note that this recipe is just medium hot.You can also make this with less heat according to your taste.
There are certain foods whose sight and aroma tantalize our tastebuds and makes us instantly crave for them. Gosht ka achaar is one of those. Don’t hesitate.Just make it and store it in small bottles. Take a few along next time you plan a weekend trip or pack a few for your son or daughter who are staying in a hostel and have to make do with unappetizing food.
‘Gosht‘ means meat and ‘Achaar‘ means pickle. This recipe works best with boneless lamb meat but you can try it with chicken as well. The combination of spices in this recipe makes the meat succulent and flavorsome.The tip to keep this dish long lasting is buying fresh meat from the butcher. Traditionally the meat is not rinsed. But if you have to rinse it,make sure you pat it absolutely dry.
So this weekend,head to your local butcher and make him cut bite-sized pieces of boneless meat(lamb/chicken). Make a big batch of achaar and store it in small airtight glass containers. Keep them in room temperature for a week or in the fridge if you have made enough to last you for a couple of months. Enjoy with steaming hot rice or breads…
Recipe: Gosht ka Achaar
- 700g (1.5 pounds) boneless lamb pieces cut in bite sized pieces
- 4 bulbs garlic ground to paste
- 1 and 1/4tsp. salt
- 1/4 tsp.mustard seeds(rai)
- 1/4 tsp. fenugreek seeds(methi)
- 1/4 tsp. black caraway seeds(kalonji)
- 1 and 1/2tsp. cumin seeds(zeera)
- 8 curry leaves(karepak)
- 2 tsp. red chilli powder
- 3 tbsp. coriander powder
- 1 and 1/2 tbsp. cumin powder
- juice of 3 lemons
- 2 cups vegetable oil
- pinch of red food color
- Pat dry the meat and marinate with salt and garlic paste for an hour.
- Heat 1 and 1/2 cups oil in a wok. Reduce the heat to low flame.
- Add mustard seeds, caraway seeds,fenugreek seeds,cumin seeds and curry leaves.
- When they start spluttering add the marinated meat and cook on medium heat till meat is tender and cooked. It should take about 5-8 minutes.
- In another pan pour the remaining 1/2 cup oil and heat it.
- When oil is hot,turn off heat and add 2 tsps. red chilli powder and food color.
- Add coriander and cumin powder.
- Add the fried meat and lemon juice.
- Toss well. Enjoy it warm with rice or bread.
- Let it cool before storing.
A sorry and a thank you note:
I think I owe an explanation and an apology to all my readers and blogging friends for disappearing from the blogging radar for more than a month. I was caught up with jobs which required my immediate and full attention which left me with little time and energy to put up a post. I thank all my friends and readers who enquired for me and sent me ‘miss you’ messages. They really inspired me to get back to my favorite and stress busting hobby-blogging.