Meat Ka Achaar Recipe (Goat Pickle)
A non-veg Indian recipe with mutton - boneless, garlic - sliced, turmeric powder (haldi). Ready in 1h 5m, serves 1.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin making the Meat Ka Achaar recipe, in a heavy bottomed pan of suitable size, add the meat, turmeric powder and salt
turmeric powder (haldi)(1/2 teaspoon)teaspoons red chilli powder(6)salt - as required - 2
Cook the meat on medium heat (covered), stirring it occasionally to make sure it doesn’t stick to the bottom
inch cinnamon stick (dalchini)(1) - 3
The meat will take about 40 minutes to cook though it depends on the size of the pieces
- 4
If the liquids dry up and you find the meat is sticking too much to the bottom of the pan, add water a tablespoon at a time and make sure all the water has completely dried up once the meat is cooked
bay leaf (tej patta) - dried(2)inch cinnamon stick (dalchini)(1) - 5
In a separate heavy bottomed pan, heat the oil, add cardamom, cloves, cinnamon and bay leaf
black cardamom (badi elaichi)(2)cloves (laung)(8)bay leaf (tej patta) - dried(2)inch cinnamon stick (dalchini)(1) - 6
Then add the cooked meat and keep the flame low-medium so as not to excessively fry the meat which in turn would make it hard
- 7
After a couple of minutes add the garlic and continue cooking for a minute or two
garlic - sliced(50 grams) - 8
* If using mustard oil, heat it to smoking point first, cool slightly then use as usual
mustard oil - as required - 9
Take it off the heat and add the fennel, cumin and nigella seeds
teaspoons kalonji (onion nigella seeds)(2)tablespoons fennel seeds (saunf)(2)cumin seeds (jeera)(1 tablespoon) - 10
Let it cool for 2 to 3 minutes then add the chilli powder and lemon juice
turmeric powder (haldi)(1/2 teaspoon)teaspoons red chilli powder(6)tablespoons lemon juice(3) - 11
Taste for salt and adjust accordingly
salt - as required - 12
Store in a sterilized jar if you plan to keep it for long
- 13
I keep the pickle refrigerated in a regular jar with a lid, as it never lasts more than a week
- 14
Simple and delicious, Meat Ka Achaar is enough to jazz up a simple meal, especially served with dal chawal or Tawa Parathas
Rate this recipe
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Meat Ka Achaar Recipe (Goat Pickle)
A non-veg Indian recipe with mutton - boneless, garlic - sliced, turmeric powder (haldi). Ready in 1h 5m, serves 1.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Meat Ka Achaar recipe, in a heavy bottomed pan of suitable size, add the meat, turmeric powder and salt
turmeric powder (haldi)(1/2 teaspoon)teaspoons red chilli powder(6)salt - as required - 2
Cook the meat on medium heat (covered), stirring it occasionally to make sure it doesn’t stick to the bottom
inch cinnamon stick (dalchini)(1) - 3
The meat will take about 40 minutes to cook though it depends on the size of the pieces
- 4
If the liquids dry up and you find the meat is sticking too much to the bottom of the pan, add water a tablespoon at a time and make sure all the water has completely dried up once the meat is cooked
bay leaf (tej patta) - dried(2)inch cinnamon stick (dalchini)(1) - 5
In a separate heavy bottomed pan, heat the oil, add cardamom, cloves, cinnamon and bay leaf
black cardamom (badi elaichi)(2)cloves (laung)(8)bay leaf (tej patta) - dried(2)inch cinnamon stick (dalchini)(1) - 6
Then add the cooked meat and keep the flame low-medium so as not to excessively fry the meat which in turn would make it hard
- 7
After a couple of minutes add the garlic and continue cooking for a minute or two
garlic - sliced(50 grams) - 8
* If using mustard oil, heat it to smoking point first, cool slightly then use as usual
mustard oil - as required - 9
Take it off the heat and add the fennel, cumin and nigella seeds
teaspoons kalonji (onion nigella seeds)(2)tablespoons fennel seeds (saunf)(2)cumin seeds (jeera)(1 tablespoon) - 10
Let it cool for 2 to 3 minutes then add the chilli powder and lemon juice
turmeric powder (haldi)(1/2 teaspoon)teaspoons red chilli powder(6)tablespoons lemon juice(3) - 11
Taste for salt and adjust accordingly
salt - as required - 12
Store in a sterilized jar if you plan to keep it for long
- 13
I keep the pickle refrigerated in a regular jar with a lid, as it never lasts more than a week
- 14
Simple and delicious, Meat Ka Achaar is enough to jazz up a simple meal, especially served with dal chawal or Tawa Parathas
Rate this recipe
