Ingredients

• 1 kg - beef cut into bite-sized pieces
• 1/2 cup - ginger chopped
• 1/2 cup - garlic chopped
• 1 tsp - pepper powder
• 1 heaped tsp - salt
• 1/2 cup + 1 tsp - Kashmiri chilli powder
• 1 tsp - turmeric powder
• 1/4 tsp - fenugreek powder
• 1 tsp - mustard seeds
• 2 springs- curry leaves
• 1 cup - vinegar
• 1/2 cup - or more water
• oil- as required

How to Make Beef Pickle aka Irachi Achaar

• Combine the vinegar and water in a pan and bring to a rolling boil. Take off heat and let it cool. Keep aside.
• Grind the ginger and garlic to make fine pastes. Keep aside.
• Mix the beef with 1 tbsp each of the ginger paste and garlic paste, pepper powder, salt, 1 tsp chilli powder and 1/2 tsp turmeric powder.
• Cook the beef in a pressure cooker or any other utensil till it is done. Cook further till all the liquid dries off.
• Take a tsp of oil in a pan and heat it.
• Tip in the cooked beef and stir fry for 2-3 minutes. Keep aside.
• Heat another pan of oil (1/4 cup or more) and add the mustard seeds.
• When they start to splutter, add the curry leaves followed by ginger-garlic pastes.
• Saute till the pastes turn slightly brown in colour.
• Lower the heat and add the chilli powder, fenugreek powder and turmeric powder and mix well for a minute.
• Add the beef and stir well. Increase the heat. Stir for 2 minutes. Switch off heat and add the vinegar-water mixture and stir well. Let it cool completely. Transfer to dry and clean containers.
• Recipe Courtesy: Mareena's Recipe Collections