Achar Gosht

Heat mustard oil in a heavy pot until it reaches its smoking point, then let it cool slightly. This process removes the raw pungency of mustard oil. Add mustard seeds, fenugreek seeds, nigella seeds, and fennel seeds. Let them crackle for thirty seconds.

Add sliced onions and fry until golden brown. Add ginger-garlic paste and cook for two minutes until the raw smell disappears.

Add the meat pieces and sear on high heat for five minutes. Add turmeric, red chili powder, and salt. Stir well and cook for three minutes until the spices coat the meat evenly.

Add chopped tomatoes and vinegar or lemon juice. The acid is essential for the characteristic tangy pickle flavor. Add half a cup of water, cover, and cook on low heat for forty-five to sixty minutes until the meat is tender.

Add whole green chilies in the last five minutes of cooking. Garnish with fresh coriander and serve hot with rice or roti. The flavor improves if the dish is left to rest for a few hours and then reheated.