Achar Masu

Background

Achar Masu, often referred to as "spicy pickled meat," is a popular dish from Nepal that marries the rich flavors of local spices with succulent meat. Traditionally prepared with pork or chicken, this dish is a staple in many Nepalese homes, especially during festive occasions. The term "Achar" means pickle in Nepali, and this dish gets its name from the generous use of pickling spices. Each bite carries a burst of spices, often featuring the warmth of chili, the hint of mustard, and the tang of vinegar. Associated with vibrant communities, Achar Masu is more than just a meal; it's a cultural experience.

Ingredients

• Pork (or Chicken) - 500g
• Mustard Oil - 4 tbsp
• Turmeric Powder - 1 tsp
• Red Chili Powder - 1 tsp
• Salt - to taste
• Cumin Seeds - 1 tsp
• Coriander Seeds - 1 tsp
• Fenugreek Seeds - 1/2 tsp
• Garlic (crushed) - 4 cloves
• Ginger (grated) - 1 inch piece
• Vinegar - 2 tbsp
• Green Chilies (slit) - 2 pieces
• Fresh Cilantro - 1 small bunch

Preparation

Marinating the Meat

Begin by cutting the pork into bite-sized chunks. In a bowl, add the turmeric powder, red chili powder, and salt to the meat. Mix well to ensure each piece is evenly coated. Cover the bowl and let it marinate for at least 30 minutes to absorb the flavors.

Spice Preparation

Dry roast the cumin seeds, coriander seeds, and fenugreek seeds in a pan over medium heat until they release their aroma. Grind these spices into a coarse powder using a mortar and pestle, which will serve as the heart of our Achar Masu.

Cooking Process

Sautéing the Aromatics

In a large pan, heat the mustard oil until it starts to smoke slightly. Reduce the heat and add the crushed garlic and grated ginger. Stir continuously to avoid burning, cooking until the mixture turns golden brown.

Cooking the Meat

Add the marinated pork to the pan, increasing the heat to medium-high. Stir thoroughly to coat the meat with the garlic-ginger mixture. Let the meat brown on all sides, ensuring it's seared well for maximum flavor. This should take about 10 minutes.

Simmer with Spices

Lower the flame and add the roasted and ground spice mixture to the pan, stirring to blend thoroughly. Pour in the vinegar along with 1/2 cup of water, allowing the mixture to simmer for another 20 minutes or until the meat is tender. Adjust seasoning with salt as required.

Final Touches

Add the slit green chilies into the mixture, letting it stew for an additional 5 minutes. Finally, garnish with chopped fresh cilantro before serving.

How to Enjoy Achar Masu

Achar Masu can be savored in various ways. It is traditionally served with steamed rice, which beautifully balances the bold flavors of the dish. Alternatively, enjoy it with a side of whitish flatbread, allowing you to scoop up the flavorful sauce. This dish pairs excellently with a glass of chilled traditionally fermented drink, cutting through the spice with its cool, refreshing taste. Whether at a celebratory gathering or a comforting meal at home, Achar Masu offers a unique taste of Nepalese culinary tradition.

Cooking Time

The overall cooking time for Achar Masu is approximately 1 hour, including preparation and simmering of the dish.