Gosht Ka Achar or Mutton Pickle – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen’s Recipes

 

Ingredients:

Mutton boneless: ½ kg

Ginger Garlic Paste: 1 teaspoon

Red Chilli Powder: 1 teaspoon+60 grams

Turmeric Powder: ½ teaspoon

Spices(Garam Masala Powder): ½ teaspoon+1 teaspoon

Salt: 1 teaspoon+3 teaspoons

Lemons: 2 + 3

Cumin seeds: 1 teaspoon+ 1 ½ teaspoon

Coriander seeds: 1 teaspoon

Fenugreek seeds: ½ teaspoon+1/2 teaspoon

Mustard seeds: ½ teaspoon+1 teaspoon

Black seeds (Kalaunji) : 1/4th teaspoon

Whole Dry Red Chillies: 5

Garlic cloves: 10

Curry Leaves:  a handful

Cooking oil: 300 ml

Procedure:

1.    Roast 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, ½ teaspoon fenugreek seeds, ½ teaspoon mustard seeds, 1/4th teaspoon black seeds or kalaunji. Grind them into a fine powder. Keep this aside.

2.    Make small pieces of mutton.  Wash and drain the water. Add juice of two lemons. Mix well and keep it in the refrigerator for about 2 hours.

3.    After 2 hours, add these mutton pieces into a pan. Add 1 teaspoon ginger garlic paste, 1 teaspoon red chilli powder, ½ teaspoon turmeric powder, ½ teaspoon spices or garam masala powder and 1 teaspoon salt.

4.    Mix well and close the lid. Mutton will leave its water and there is no need to add water.

5.    Cook on low flame for about half an hour till the mutton gets tender. After half an hour cook on high flame till the water dries up completely.

6.    Add 300 ml of cooking oil to a pan. When the oil is hot, add 1 ½ teaspoon cumin seeds, 1 teaspoon mustard seeds, ½ teaspoon fenugreek seeds and 5 whole dry red chillies.

7.    When they turn brown, add 10 cloves of garlic diced, handful of washed and dried curry leaves.  Add cooked mutton pieces and fry till they turn light brown. Fry for about 3 to 4 minutes.

8.    Switch off the flame and add 3 teaspoons salt, grinded powder of cumin, coriander, fenugreek, mustard and black seeds. Add 1 teaspoon spices or garam masala powder and 60 grams of red chilli powder.

9.    Mix well and allow it to cool. Add juice of 3 lemons.

 

Gosht Ka Achar or Mutton Pickle is ready. Store in an airtight container.

 

Comments

 

Nasreen says…
Mashaallha bahot hi achi recipei hai

 

Omar bin khattab says…
Qadisiyah we have a large number of imams waiting we inshallah shall besiege Rome God willing and yes Khalid ibn walks has gone into hiding

 

Imam Mahdi says…
Ya Omar fear Allah you have it said.where can I meet you inshallah God willing not 2023 but inshallah 2050 when the shadahtains will arrive and imam Mahdi await it and walaikumassalam

 

Yasaa Karodia says…
Email me at usaad127 lol fc a

 

Omar inn khattab says…
I’m caliph I’m Amir al muameynin.respect be to Allah and glory Allah I’m imam Mahdi inshallah I’ll return in 2023 God willing message sent from Iraq

 

Omar inn khattab says…
I’m caliph I’m Amir al muameynin.respect be to Allah and glory Allah I’m imam Mahdi inshallah I’ll return in 2023 God willing message sent from Iraq

 

Jayson says…
I’m Hindu and Hafsa I know right it’s awful alhamdullilah

 

Raj Kumar says…
Most awaited recipe

 

Najma says…
Zabardast recipe hai bohut ache tarekhe se samjhaya gaya hai. Bohut bohut shukria. Najma UAE

 

Admin says…
Thank you Ms Hafsa for the compliment. Please be connected.

 

Admin says…
You are welcome Ms Shailaja. Please be connected.

 

Shailaja says…
Waiting for this recipe from a long time. Thank you Syed Yaser and Hyderabadwala.com. with best regards

 

Hafsa says…
Mashallah master piece of alll With regards

3 thoughts on “Gosht Ka Achar or Mutton Pickle – Maimoona Yasmeen Recipes – Hyderabadwala

  • 10/07/2017 at 6:32 PM
    Permalink

    I will try it tomorrow. No money today, salary comes on 11th!

    I have seen meat achaars in Punjaab staying for months. For how long does this stay?

    Anyway, I have decided to give it a go. That Sanjeev Kapoor thingy is also appealing, especially with all those ladles of hot oil being poured over in the container.

    I am keeping this window open so that I do not forget about posting the feedback, with photos, Alhamdulillah.

    See you, soon,

    Ra.

    Reply
  • 06/08/2016 at 9:41 PM
    Permalink

    Nice recipe. Cooking right now

    Reply

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