Meat Ka Achaar Recipe (Goat Pickle)
This age-old family recipe for Meat Ka Achaar, or Goat Pickle, is bursting with aromatic spices and the robust flavor of garlic. Perfect as a side dish, it can elevate a simple meal into a delightful feast, especially when served with dal chawal or Tawa parathas. Its simplicity and versatility make it a must-try for anyone seeking to spice up their cooking routine with something flavorful and exciting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (boneless, cut into bite-sized pieces) | 1 kg |
| Garlic (sliced) | 50 grams |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 6 teaspoons |
| Kalonji (Onion Nigella Seeds) | 2 teaspoons |
| Fennel Seeds (Saunf) | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Black Cardamom (Badi Elaichi) | 2 pods |
| Cloves (Laung) | 8 cloves |
| Bay Leaf (Tej Patta, dried) | 2 leaves |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Salt | To taste |
| Lemon Juice | 3 tablespoons |
| Mustard Oil | As required |
Preparation Time
- 15 minutes
Cooking Time
- 50 minutes
Instructions
-
Cook the Meat
Begin by placing the boneless mutton pieces in a heavy-bottomed pan. Add turmeric powder and salt, and cook the meat on medium heat, covered. Stir occasionally to prevent it from sticking to the pan. The meat will need approximately 40 minutes to cook, but this may vary depending on the size of the pieces. If the liquids dry up and the meat starts sticking, you can add a tablespoon of water at a time until it fully evaporates. Ensure that the meat is tender and fully cooked. -
-
Prepare the Oil and Spices
While the meat is cooking, take a separate heavy-bottomed pan and heat mustard oil. Once the oil is hot (if using mustard oil, heat it to its smoking point and then cool it slightly), add the whole spicesโblack cardamom, cloves, cinnamon stick, and bay leaves. Let these spices infuse the oil for a minute or two. -
Combine Meat and Spices
Add the cooked meat to the hot oil and spice mixture, keeping the heat on low-medium. This prevents the meat from frying too hard and becoming tough. Stir occasionally to mix the flavors. -
Add Garlic and Other Spices
Once the meat has absorbed the oil and spices, add the sliced garlic to the pan. Continue cooking for another 1-2 minutes, allowing the garlic to become aromatic and slightly softened. -
Finish the Pickle
Now, add the fennel seeds, cumin seeds, and nigella seeds (kalonji). Stir to mix. Let the mixture cool for about 2-3 minutes. Add the red chilli powder and lemon juice, stirring to combine. Taste for salt, adjusting it according to your preference. -
Store
If you plan to keep the pickle for a longer period, transfer it into a sterilized jar. Store the jar in the refrigerator. Note that this pickle is so flavorful that it rarely lasts more than a week in my household!
Serving Suggestions
Meat Ka Achaar makes an excellent accompaniment to a variety of Indian meals. It pairs particularly well with dal chawal (lentils and rice) or Tawa Parathas, providing a spicy, tangy contrast to the simplicity of these dishes. Enjoy it as a zesty side or even as a main attraction to spice up your meal.
Dietary Information
- Diet: Non-Vegetarian
- Allergen Information: Contains mustard oil, which may be a concern for those with mustard allergies.
- Suitable for: Non-vegetarian diets, spice lovers, and those seeking to add a punch of flavor to their meals.
Conclusion
This Meat Ka Achaar is a rich blend of spices and tender meat that brings life to any meal. Whether you’re looking to enhance a simple dal chawal or spice up your parathas, this recipe is the perfect side dish to accompany any Indian meal. Its ease of preparation, combined with the bold flavors of garlic, spices, and mustard oil, makes it a beloved addition to any table. Try it today, and let the flavors of tradition inspire your cooking!
