Meat Ka Achaar (Goat Pickle)

Name: Meat Ka Achaar (Goat Pickle)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Indian
Ingredients: 1 kg Mutton (1 kg Mutton boneless, cut in small bite size pieces); 50 g Garlic (50 grams Garlic sliced); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 6 tsp Red Chili Powder (6 teaspoons Red Chilli powder); 2 tsp Nigella Seed (2 teaspoons Kalonji (Onion Nigella Seeds)); 2 tbsp Fennel Seed (2 tablespoons Fennel seeds (Saunf)); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera)); 8 pieces Cloves (8 Cloves (Laung)); 2 pieces Bay Leaves (2 Bay leaf (tej patta) dried); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 0 pieces Table Salt (Salt as required); 3 tbsp Lemon Juice (3 tablespoons Lemon juice); 0 pieces Mustard Oil (Mustard oil as required)

A spicy Indian mutton pickle (achaar) made by slow-cooking spiced meat, then tempering it with whole spices and mustard oil.

65 minIndian

Servings4

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Halal

Steps

1In a heavy-bottomed pan, add the mutton, turmeric powder, and salt.
2Cook the meat on medium heat (covered), stirring occasionally to prevent sticking. This will take about 40 minutes, depending on piece size.
3If liquids dry up and meat sticks, add water a tablespoon at a time, ensuring it all evaporates once the meat is cooked.
4In a separate heavy-bottomed pan, heat the mustard oil. Add the cloves, bay leaf, and cinnamon stick. (If using mustard oil, heat it to smoking point first, then cool slightly before use.)
5Add the cooked meat and keep the flame low-medium to avoid frying it excessively, which would make it hard.
6After a couple of minutes, add the sliced garlic and continue cooking for a minute or two.
7Take the pan off the heat and add the fennel seeds, cumin seeds, and nigella seeds. Let it cool for 2-3 minutes, then add the red chilli powder and lemon juice. Taste and adjust salt.
8Store in a sterilized jar for long-term keeping, or refrigerate in a regular lidded jar (it keeps for about a week).