Achar Gosht (Beef with Pickling Spices)

Achar gosht was a favourite of ours for a while (along with beef vindaloo). We haven't made it in quite a while now, but I feel like it still deserves a write-up. We got a lot of mileage out of this recipe.

Achar Gosht

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. mustard oil
• 2 Tbsp. ginger paste
• 2 Tbsp. garlic paste
• 1 Tbsp. mustard seeds, ground
• 1 tsp. cayenne
• 1/2 tsp. coarse sea salt
• 1 tsp. turmeric
• 450g stewing beef
• 1 large onion, cut into 1" (2.5cm) cubes
• 1 bell pepper, cut into 1" (2.5cm) pieces
• 2 Tbsp. tomato paste
• 1 c. water
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine mustard oil, ginger paste, garlic paste, ground mustard, cayenne, salt, and turmeric and mix well.
2. Add beef and toss to coat.
3. Cover and chill for up to 24 hours.
4. Heat a pan over medium-high heat.
5. Add beef mixture, onion, and bell pepper and cook, stirring, until beef is browned all over (~10 minutes).
6. Stir in tomato sauce and water.
7. Cover and braise over medium-low heat, stirring occasionally, until beef is very tender (up to 1.5 hours).
8. Sprinkle with cilantro and serve with naan and/or rice.