Meat Ka Achaar Recipe (Goat Pickle)
The delightful and robust flavors of Meat Ka Achaar, a traditional Indian pickle made with succulent goat meat, spices, and a dash of lemon juice, are sure to elevate your meals to a whole new level of taste. This recipe captures the essence of home cooking and is perfect for those who appreciate the bold and aromatic characteristics of Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (boneless) | 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 |
| Cloves (Laung) | 8 |
| Bay leaf (Tej Patta) – dried | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Salt | As required |
| Lemon juice | 3 tablespoons |
| Mustard oil | As required |
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | Approximately 450 |
| Protein | 35 g |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugars | 0 g |
| Sodium | Varies based on salt added |
Preparation Time
| Description | Time |
|---|---|
| Preparation time | 15 mins |
| Cooking time | 50 mins |
| Total time | 65 mins |
| Servings | 1 |
Instructions
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Initial Cooking of the Meat: Begin the preparation of your Meat Ka Achaar by taking a heavy-bottomed pan and adding the 1 kg of boneless mutton, followed by the turmeric powder and a generous pinch of salt. Set the pan over medium heat, cover it, and allow the meat to cook, stirring occasionally to prevent it from sticking to the bottom. Depending on the size of the meat pieces, the cooking process will take approximately 40 minutes. If you notice that the liquid is evaporating too quickly, you can add water one tablespoon at a time, ensuring that all the liquid evaporates once the meat is tender and fully cooked.
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Preparing the Tempering: In a separate heavy-bottomed pan, pour in the required amount of mustard oil and heat it up. It is important to note that if you are using mustard oil, heat it to its smoking point first, then allow it to cool slightly before proceeding. Once the oil is ready, add the black cardamom, cloves, cinnamon stick, and bay leaves, allowing the spices to release their aromatic flavors for a couple of minutes.
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Combining Ingredients: Carefully add the cooked mutton to the pan with the tempered spices. Lower the flame to medium-low; this prevents the meat from frying excessively, which could lead to toughness. After allowing it to combine for a couple of minutes, incorporate the sliced garlic and continue cooking for another minute or two, until the garlic is fragrant and slightly golden.
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Finishing Touches: Remove the pan from the heat, and now it’s time to add the fennel seeds, cumin seeds, and kalonji. Stir these spices in well, allowing them to meld with the meat. Let the mixture cool for about 2 to 3 minutes, and then add the red chilli powder and lemon juice, giving everything a good mix. Taste for seasoning and adjust the salt as needed.
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Storage: For those looking to preserve this delightful pickle, store it in a sterilized jar. Meat Ka Achaar is best kept refrigerated in a jar with a tight-fitting lid, and it typically lasts about a week, though it may not last that long once your family gets a taste of its deliciousness.
Serving Suggestions: Meat Ka Achaar is not just a side dish; it’s a vibrant addition to any meal. Serve it alongside dal and chawal (rice) or alongside flaky Tawa Parathas for a truly indulgent experience.
This simple yet flavorful recipe for Meat Ka Achaar is sure to impress your family and friends, adding an exotic touch to your dining table while showcasing the rich culinary heritage of Indian cuisine. Enjoy the process, and savor the results!
