Gosht ka achar

You probably never heard of this but yes there is a Gosht Ka Achar too. #HappyCookingToYou #FoodFusion

Select Language


  • Boneless beef cubes ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Haldi powder (Turmeric powder) 1 tsp
  • Water ½ Cup
  • Zeera (Cumin seeds) 1 & ½ tbs
  • Raidana (Mustard seeds) ½ tbs
  • Methi dana (Fenugreek seeds) 1 tsp
  • Saunf (Fennel seeds) 1 & ½ tbs
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Raidana (Mustard seeds) yellow 1 & ½ tsp
  • Kalonji (Nigella seeds) 1 & ½ tsp
  • Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
  • Sarson ka tel (Mustard oil) 2 Cups
  • Methi dana (Fenugreek seeds) ½ tsp
  • Zeera (Cumin seeds) 1 tsp
  • Saunf (Fennel seeds) 1 tsp
  • Raidana (Mustard seeds) ½ tsp
  • Raidana (Mustard seeds) yellow ½ tsp
  • Sabut kali mirch (Black peppercorns) 5-6
  • Kalonji (Nigella seeds) ½ tsp
  • Desi lehsan (Garlic) cloves ¼ Cup
  • Dried red chillies 5-6
  • Curry patta (Curry leaves) 18-20
  • Namak (Salt) 1 tbs or to taste
  • Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
  • Lal mirch (Red chilli) crushed ½ tbs
  • Sabut dhania (Coriander seeds) crushed ½ tsp
  • Lemon juice ¼ Cup
  • Sirka (Vinegar) ¼ Cup


In a wok,add beef,ginger garlic paste,turmeric powder,mix well and cook until it changes color.

Add water,mix well and bring it to boil,cover and cook on low flame until 3/4th done then cook on high flame until it dries up & set aside.

In frying pan,add cumin seeds,mustard seeds,fenugreek seeds,fennel seeds,black peppercorns, yellow mustard seeds,nigella seeds,coriander seeds and dry roast on low flame until fragrant.

Let it cool.

In spice mixer,add roasted spices and grind to make powder & set aside.

In a wok,add mustard oil and bring it to smoke point.

In remining oil,add fenugreek seeds,cumin seeds,fennel seeds,mustard seeds,yellow mustard seeds, black peppercorns,nigella seeds,garlic,dried red chillies,curry leaves,mix well and cook on medium flame for 2 minutes.

Now add cooked meat,mix well and fry on medium flame until meat is crispy (approx. 5-6 minutes).

Turn off the flame and let it rest for 2-3 minutes until lukewarm.

Now add ground spices,salt,red chilli powder,red chilli crushed,coriander seeds and mix well.

Add lemon juice,vinegar and mix well.

Let it cool down.

Refrigerate for 2 days before consuming.


Can be stored for up to 3-4 months in refrigerator.

Always use dry & clean spoon.

Meat must be submerge in oil.

Use dry & clean jar.

Recipe By: Kanwal Mohsin

You May Also Like