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Achari Kheema

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Ingredients
  

Achari - Pickle Masala

  • 100 g Mustard seeds
  • 50 g Fenugreek seeds
  • 2 tbsp Fennel seeds
  • 1 tbsp Nigella seeds
  • 1 tbsp Carom seeds
  • 1/4 cup Curry leaves
  • 50 g Turmeric powder
  • 100 g red Chilli powder
  • 50 g salt
  • 1 tbsp Asafoetida
  • 2 tbsp dry Ginger powder
  • 2 tbsp Raw Mango powder
  • 1 tbsp Sugar
  • 50 ml or as needed Mustard Oil
  • Few drops Lime juice

Garnish

  • 2 - 3 tbsps each Garlic & Ginger
  • 1 Chilli sliced
  • Sprig Curry leaves

Meat

  • 6 - 7 slices Ginger
  • 2 lbs Beef or Mutton
  • 3 cups Water to boil
  • Salt

Curry

  • 1/4 cup Mustard Oil
  • 1/4 + 1/4 cup regular Oil
  • 1/4 cup green Chillies
  • 1 cup Onion pureed drain water and save
  • 2 tbsps Ginger & Garlic paste
  • 1/4 cup Curry leaves
  • 8 tbsps Pickle Masala
  • 2 Tomatoes pureed
  • Salt
  • Crushed Pepper
  • 2 cups reserved stock
  • 1/2 cup chopped Coriander

Optional

  • Boiled Eggs
  • Egg wash

Instructions
 

  • Lightly dry roast the Mustard, Fenugreek, Fennel, Nigella, Carom seeds & Curry leaves for a minute until aromatic.
  • Let it cool, then grind in a food processor
  • In a large bowl, mix the ground spices with the Turmeric powder, red Chilli powder, Salt, Asafoetida, dry Ginger & raw Mango powder.
  • Add the Sugar
  • Mix well
  • Heat mustard oil until it reaches smoking point, let it cool and mix it in removing all lumps with the back of a spoon or your fingers. This enhances flavour and extends shelf life
  • Add a few drops of Lime juice
  • Add Oil to a saute pan and add the garnish ingredients and keep aside
  • Add the Ginger slices in the pan and the ground meat
  • Add the Salt and Water and bring to the boil
  • Cook for 10 - 15 mins
  • Remove all the scum from the top
  • Remove the ground meat and reserve the stock
  • Wipe down the saute pan and add the oil which is 50% each regular and Mustard Oil
  • Add the Chillies
  • Add the Onion puree and Ginger Garlic paste & saute
  • Add the Curry leaves
  • Add the Pickle masala
  • Add the pureed Tomatoes
  • Add Salt & crushed Pepper
  • Add 2 cups of reserved stock
  • Cook this for about 20-30 mins, allowing the meat to absorb the liquid before adding more
  • Add the chopped Coriander
  • When the liquid is almost dried, make a well in the center, and add a little oil
  • Dip each egg half in the egg whites to secure them, and place them cut side down
  • Cover with the Kheema
  • Add the reserved garnish