Achaar Gosht with Ready-Made Achaar

Ingredients:

For Marinating the Meat:

1 kg (2.2 lbs) mutton or lamb, cut into pieces
1 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
Salt to taste
For the Achaar Marinade:

3 tablespoons ready-made mixed pickle (achaar)
2 tablespoons mustard oil
1 tablespoon red chili powder (adjust to taste)
1 tablespoon coriander powder
1 tablespoon fennel powder
1 tablespoon roasted cumin powder
1 teaspoon garam masala
Salt to taste
For Cooking:

3 tablespoons oil or ghee
2 onions, thinly sliced
2 tomatoes, chopped
1 cup water
Fresh coriander leaves for garnish
Instructions:

1. Marinate the Meat:

In a large bowl, combine the mutton/lamb pieces with yogurt, ginger-garlic paste, turmeric powder, and salt.
Mix well, ensuring that the meat is evenly coated. Let it marinate for at least 1-2 hours or overnight in the refrigerator.

2. Prepare Achaar Marinade:

In a separate bowl, mix together ready-made mixed pickle, mustard oil, red chili powder, coriander powder, fennel powder, roasted cumin powder, garam masala, and salt.

3. Combine Marinated Meat and Achaar Marinade:

Add the prepared achaar marinade to the marinated meat. Mix thoroughly, making sure every piece of meat is coated with the achaar marinade.
Allow the meat to marinate for an additional 1-2 hours.

4. Cook Achaar Gosht:

Heat oil or ghee in a heavy-bottomed pan or pressure cooker.
Add sliced onions and sauté until golden brown.
Add the marinated meat along with the achaar marinade. Cook on medium heat until the meat is browned and the oil starts to separate.
Add chopped tomatoes and cook until they are soft and the oil continues to separate.
Pour in water, cover the pan or pressure cooker, and cook until the meat is tender. If using a pressure cooker, cook for about 15-20 minutes after the first whistle.
Adjust salt and spices according to taste.
Garnish with fresh coriander leaves.

5. Serve:

Serve the Achaar Gosht hot with naan, rice, or your favorite Indian bread.