1 Kg Gosht Ka Achar How To Make Perfect Hyderabadi Gosht Ka Achar Recipe Рџ˜‹ File

Ensure the meat and all utensils are completely dry before starting.

This pickle stays fresh for 1 month at room temperature if kept away from moisture, and up to 2–3 months if refrigerated in an airtight glass jar.

Dry roast the cumin, mustard, coriander, and fenugreek seeds until fragrant. Once cooled, grind them into a slightly coarse powder.

Heat the oil in a large pan and fry the cooked meat until it turns golden brown and slightly crispy. Remove the meat and set aside.

1 kg boneless mutton or beef, cut into small bite-sized cubes.

In the same oil, add the tempering ingredients (cumin, mustard, garlic cloves, red chillies, and curry leaves). Fry until the garlic turns golden.

4 tbsp Red chilli powder and juice of 5-7 lemons (adjust to taste). Step-by-Step Preparation

Turn the heat to low. Add the red chilli powder, your ground achari masala, and the whole kalonjik a l o n j i . Mix for 30 seconds.