Friday, August 8, 2008

Gosh Ka Achaar(Mutton Pickle)

This is one of my best recipes (i got it from this from my cousin)that i usually make,store it in the refrigerator and it will last for months. INGREDIENTS: STEP 1: Mutton(boneless) cut into small 1kilo Ginger-Garlic paste 2 and 1/2 Tbspn Nimbu 2 Turmeric pwdr 3/4Tspn STEP 2: Zeera(cumin) 100Grms Rai 50Grms Methi seeds 2Tbspn fry these 3 without oil and grind them to a fine powder. Step 3: 1 litre Oil Zeera 2Tbspn Rai 2Tbspn Dried Red mirch 1muthi(handful) Curry leaves 1 muthi(handful) Garlic (2 medium round ones) Red Chilli pwdr 200grms(if u like more spicy u can add more) Nimbu juice 6 Coriander pwdr 2-3Tbspn Salt to taste. METHOD
  1. Put mutton pieces in a vessel and add step 1 ingredients(Ginger-garlic paste,2 nimbu juice and turmeric pwdr and salt)
  2. Cook on low flame,do not add water,cook till mutton condenses.
  3. Now grind step 2 ingredients to a fine powder after frying them without oil.
  4. Take a big vessel and heat 1/2kg oil in it,add zeera(2tbspn),Rai(2tbspn),Garlic flakes and fry well,later add curry leaves and dried red chillies(see that there is no water left in curry leaves after washing).
  5. Keep frying till the garlic becomes brown,now add mutton pieces and keep stirring well till mutton turns light brown.
  6. Add the powdered masalas (rai,zeera and meethi),also add salt,Red mirchi powder and Coriander pwdr(2-3Tbspn) and keep stirring well from bottom.
  7. After mutton soaks in oil add 6 nimbu ka juice ,let it stay for a minute and switch off the stove.
  8. This recipe soaks in lotz of oil...if u think u need to put some more oil....just before having achaar...heat little oil...and add the achaar.

RECOMMENDED COMBINATION
Can be had with all kinds of Indian breakfasts like Roti,Upma,Pulihora,Maash ki roti,Idly and even with rice with ghee.

33 comments:

Asma said...

The name achaar itself sounds a lenghty one. But after reading this , i think its easy. Will let u know when i am done with it. Bye.

Anonymous said...

one thing i want to knw how u messure oil in kilo i hav never messure in kilo always in liter so be clear.

maimoona said...

hi
I was desperately hunting for "ghost ka achaar" recipe.
Good to find a easy recipe in your blog.

Yasmeen said...

Achaar! Unique recipe to get a try

ayesha said...

assalamualikum anjum, first of all jazak allah khair 4 all ur delicious recipes, & im looking forward 2 ramzan special recipes.take care allah hafiz

Dhruv Shanker said...

Good recipe. I'm trying it out today. Was just curious about how much garlic you used. Two medium cloves of garlic or two entire pods?

Thanks for posting. Cheers!

Anjum said...

good to knw ur gonna try this one..im sure u will love it...anyways..its 2 whole garlic pods...

zareen said...
This comment has been removed by the author.
Anonymous said...

assk anjum
nice recipe. i shall give a try sure. belated eid wishes.
rizruby

syed said...

even i am very found of all achars ,ilike nimbu achar especially.. so please give me the recipe easy as possible.


arshad ali

Anonymous said...

nice and simple recipe....thanks

haneefa said...

hi....anjum.....
plz may i noe smethng if i add nimbu juice at first itself it becomes sour na.....i hve usually heard dat v shud add it whn d achaar turns cold....can i add it or not...plz.....advice...

haneefa said...

asallaam,,,,,,
i wud like 2 noe if i shud add lemon juice while cooking the meat coz i hve heard dat we shud add lemon juice after cooking coz it turns sour....can u advice me....!!!!khuda hafizzz

haneefa said...

asallaam,,,,,,
i wud like 2 noe if i shud add lemon juice while cooking the meat coz i hve heard dat we shud add lemon juice after cooking coz it turns sour....can u advice me....!!!!khuda hafizzz

Anjum said...

Haneefa please add the nimbu juice while cooking..follow the recipe inshallah u will love it

Anonymous said...

Do you think that for 1 kg of mutton zeerao 100 gm & rai 50 gm is not too much??

Anjum said...

With regards to zeera and rai, the point is to use grinded 2 tbsp each of them. So , my assumption is that 100gm and 50 Gm of those will be equal to 2tbsp grinded. Hope this clarifies.

Unknown said...

Tried it, super simple and super tasty, Thanks Anjum for this recipe

Shashi

Unknown said...

Thanks Anjum this is a great recipe, simple ingredients and easy to make

Shashi

Sania said...

Assalaamwalekum anjum
How r u
I am making gosh ka achar
I would like to know can i marinate with ginger garlic and while cooking can i put lemon pieces instead of juice
Please reply

Thank you
Sania

Anjum said...

Wlks Sania,

I am good, thanks

The recipe I published is very very traditional and has been at use by my family since years

If I think conceptually then I don't see any reason why you can't marinate with ginger garlic . As far as lemon pieces are concerned, you can use it I believe,but the only issue being the disappointment one gets when he wants have meat and ends up munching the lemon.

But yes, I think you can marinate and add lemon pieces.
Good luck
Anjum

sohaib raymon said...

Salaam thnx for the recipe bt i have a question
How much time to kept preserved and eat this ??

sohaib raymon said...

Salaam thnx for the recipe
I hve a ques how much longer to kept preserved and eat this ?

Anjum said...

Brother Shoaib,

It's better to keep it for a day or two and then start eating it. Hope it turns out good.

Anjum

poonam said...

Sounds like a nice recipe . Just want to know can I use boned mutton instead. Of boneless

Anjum said...

Hello Poonam,

Its preferred to use boneless, but you can also use boned...

NASREEN HUSSAINI said...

dear anjum assalamalikum

i like gosh ka achaar recipe, i want to know for how many days these pickle lasts also can we use baasi kachha mutton of qurbaani for making dese pickle ??

please reply at the earliest.

allahhafiz
nasreen

Anjum said...

Wlks Nasreen

As long as proper care is taken in usage of pickle( no wet spoon, not leaving it open for long, usage of airtight containers to preserve) it must last for atleast 3-4 months. Again , as long as the gosh is eatable , it can be used in preparation of achaar. I have a love for anything that is made of qurbani Ka gosh.
Goodluck

Anjum

Mayank Shekher said...

in first place you said that''Put mutton pieces in a vessel and add step 1 ingredients(Ginger-garlic paste,2 nimbu juice and turmeric pwdr and salt)
Cook on low flame,do not add water,cook till mutton condenses.'' now i want to know whether one is supposed to cook the mutton(in the first phase) dry or in oil. please clarify.

mohammed radhwan said...

thanks for the great achaar i love it allah bless you all the way

Avishek Biswas said...

Great recipe. Please clarify what kind of oil to use. Will mustard oil justify the dish as most pickles are made of mustard oil ?
Regards Avishek

Anjum said...

Hello Avinash.. I normally use sunflower oil and haven't tried mustard. If its tried and tested then give it a try.. Make sure to first try in small portion and then go for big quantities..
Good-Luck

mohammed abdulhaleem said...

I advice after all process fry without oil till(seasme seeds)and grind fine paste and add in it and mix well
Achar will become irristable taste