Gosht ka Achar

Introduction

Gosht ka Achar, also known as Lamb Pickle, originates from Punjab.

Preparing the Main Ingredients

Ingredients:

• 1 kg boneless lamb, cut into 2.5 cm / 1-inch cubes
• 500 ml (2¼ cups) vegetable oil
• 15 green chillies, deseeded (optional)
• ½ clove garlic
• 1 piece fresh ginger, 5 cm / 2 inches, peeled and thinly sliced
• 100 g (about ⅓ cup) chilli powder
• 1 tsp ground turmeric
• 1 tsp ground fresh ginger
• 1 tsp ground garlic
• 125 ml (½ cup) malt (white) vinegar
• 1 tbsp sugar
• Salt, to taste

Instructions:

1. Put lamb in a large, heavy-based pan. Season with salt, add enough water to cover, bring to a boil and cook for about 10 minutes, or until tender. Let the water evaporate; avoid adding too much water.
2. Heat oil in another large pan over medium heat. Add lamb and fry for about 10 minutes, until brown. Remove and set aside.
3. Add chillies, garlic and ginger to the pan; fry until lightly brown, about 1 minute.
4. Add ground spices, vinegar and sugar. Season with salt and brown together for a few minutes.
5. Bring to a boil, add the lamb and simmer for 3 minutes. Remove from heat and cool.
6. Store in an airtight ceramic container or glass jar in the refrigerator. The book says it keeps for up to 3 weeks.