Meat ka Achaar/Goat Pickle | How to make Meat ka Achaar/Goat Pickle
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About Meat ka Achaar/Goat Pickle Recipe
This is my mother in law's age old tried and tested and much loved recipe. As pickles go, this one is super simple to make, minimum ingredients and spices are used so the meat flavour really comes through.
Meat ka Achaar/Goat Pickle, a deliciously finger licking recipe to treat your family and friends. This recipe of Meat ka Achaar/Goat Pickle by Bhavita Singh will definitely help you in its preparation. The Meat ka Achaar/Goat Pickle can be prepared within 10 minutes. The time taken for cooking Meat ka Achaar/Goat Pickle is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Meat ka Achaar/Goat Pickle step by step. The detailed explanation makes Meat ka Achaar/Goat Pickle so simple and easy that even beginners can try it out. The recipe for Meat ka Achaar/Goat Pickle can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Meat ka Achaar/Goat Pickle from BetterButter.
Ingredients to make Meat ka Achaar/Goat Pickle
- Mutton/Goat meat – 1kg (boneless cut in small bite size pieces)
- cloves – 50 grams (sliced)
- Powder – 1/2 tsp
- powder – 5-6 tsp
- Nigella seeds () – 2 tsp
- (saunf) – 2 tbsp
- seeds (jeera) – 1 tbsp
- Black – 2
- - 7-8
- (dried) – 2
- – 1 inch stick
- – 2 tsp
- juice – 2-3 tbsp
- Oil (or canola/vegetable oil) – 350-500ml
How to make Meat ka Achaar/Goat Pickle
My Tip:Various other spices and nuts can be added, however we like to keep it simple so the flavour of the meat really shines through. This can also be made with bone in mutton but keep in mind it won’t stay for as long. If you want to store it longer you’ll probably need to add the entire 500ml oil, otherwise 350ml is enough. If topped with enough oil, it will keep for a month refrigerated; can be re-heated before serving. If you need to add more oil at a later stage, heat the oil, let it cool and then add it to the pickle.