Entree: Pakistan – Karachi – اچار گوشت ➤ Achar Gosht (Spicy South Asian meat curry cooked with pickling spices and preserved mango)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) lamb or beef, cut into 1- to 1.5-inch (3.81 cm) cubes (such as lamb shoulder)
- 3 tbsp (45 ml) mustard oil or vegetable oil
- 2 medium onions (10 5/8 oz (300 g)), thinly sliced
- 1 tbsp (15 g) garlic paste
- 1 tbsp (15 g) ginger paste
- 2 medium tomatoes (10 5/8 oz (300 g)), chopped
- 1/2 cup (120 g) chopped achar (preserved mango or mixed pickle), with some pickle bits
- 2 tbsp (30 ml) achar/pickle oil or additional mustard oil (if available)
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1.5 g) turmeric powder
- 1/2 tsp (1 g) garam masala
- 2 green chilies, slit (0.353 to 0.423 oz (10–12 g))
- 1 tbsp (15 ml) white vinegar or lemon juice (if achar oil is not very tangy)
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water
- 1 bay leaf (optional)
- 2 cloves and 1 small cinnamon stick (optional whole spices)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 1.5 lb (680 g) lamb or beef, cut into 1- to 1.5-inch cubes (such as lamb shoulder)
- 3 tbsp (45 ml) mustard oil or vegetable oil
- 2 medium onions (300 g), thinly sliced
- 1 tbsp (15 g) garlic paste
- 1 tbsp (15 g) ginger paste
- 2 medium tomatoes (300 g), chopped
- 1/2 cup (120 g) chopped achar (preserved mango or mixed pickle), with some pickle bits
- 2 tbsp (30 ml) achar/pickle oil or additional mustard oil (if available)
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1.5 g) turmeric powder
- 1/2 tsp (1 g) garam masala
- 2 green chilies, slit (10–12 g)
- 1 tbsp (15 ml) white vinegar or lemon juice (if achar oil is not very tangy)
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water
- 1 bay leaf (optional)
- 2 cloves and 1 small cinnamon stick (optional whole spices)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat the meat dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) turmeric. Heat mustard oil in a heavy-bottomed pot until hot but not smoking.
2. Brown the meat in batches over medium-high heat until well seared on all sides, 6–8 minutes per batch. Remove and set aside.
3. In the same pot, reduce heat to medium and add sliced onions. Sauté until deep golden brown, about 10–12 minutes, scraping up browned bits.
4. Add garlic and ginger paste and cook 1–2 minutes until fragrant. Stir in chopped tomatoes and cook down until the oil begins to separate and mixture is saucy, about 6–8 minutes.
5. Add ground coriander, cumin, red chili powder, remaining turmeric, bay leaf, cloves, and cinnamon if using. Cook the spices for 1 minute, then return the seared meat to the pot.
6. Pour in 1 cup (240 ml) water, bring to a boil, then reduce heat, cover, and simmer gently until meat is tender, about 45–60 minutes (time will vary by cut). Stir occasionally and add a splash more water if needed.
7. When the meat is tender and the gravy has reduced to desired thickness, stir in chopped achar, 2 tbsp (30 ml) achar oil, slit green chilies, garam masala, and vinegar or lemon juice if using. Simmer uncovered 5–8 minutes to meld flavors.
8. Taste and adjust salt or acidity. Garnish with chopped cilantro and serve hot with naan, paratha, or steamed rice.