Irachi Achaar Recipe

• 1.8 kg boneless Meat
• 30 g Ginger
• 30 g Garlic
• 600 g Vinegar
• 3½ tbsp Chilly Powder
• 2 big pieces Turmeric
• 2 tsp Mustard
• 2 tsp Cumin Seeds
• 1 cup Sesame Oil
• Few Curry Leaves
• Salt (to taste)

• Cut meat into thin pieces. Slit the pieces, ensuring that you do not halve them.
• Mix some vinegar, water, and salt in a pan.
• Add meat and cook well.
• Heat some oil in a pan and fry the cooked meat in it. Strain the meat.
• Place ginger, garlic, turmeric, mustard, cumin seeds, chilly powder, and remaining vinegar in a grinder. Process well.
• Heat oil in another pan and fry curry leaves.
• Add the garlic-ginger masala and stir fry.
• Add meat, along with the liquid vinegar mix, and simmer till you get a thick gravy.
• Flavor with salt and cook on low flame until the gravy thickens.
• Cool it and then keep in the jar.