Meat ka Achaar/Goat Pickle | How to make Meat ka Achaar/Goat Pickle

By Bhavita Singh  |  17th Jul 2016  |  
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  • Meat ka Achaar/Goat Pickle, How to make Meat ka Achaar/Goat Pickle
Meat ka Achaar/Goat Pickleby Bhavita Singh
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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.

Meat ka Achaar/Goat Pickle

Ingredients to make Meat ka Achaar/Goat Pickle

  • Mutton/Goat meat – 1kg (boneless cut in small bite size pieces)
  • garlic cloves – 50 grams (sliced)
  • turmeric Powder – 1/2 tsp
  • chilli powder – 5-6 tsp
  • Nigella seeds (kalonji) – 2 tsp
  • fennel seeds (saunf) – 2 tbsp
  • cumin seeds (jeera) – 1 tbsp
  • Black cardamom – 2
  • cloves- 7-8
  • bay leaf (dried) – 2
  • cinnamon – 1 inch stick
  • salt – 2 tsp
  • lime juice – 2-3 tbsp
  • mustard Oil (or canola/vegetable oil) – 350-500ml

How to make Meat ka Achaar/Goat Pickle

  1. In a heavy bottomed pan of suitable size, add the meat, turmeric powder and salt. Cook the meat on medium heat (covered), stirring it occasionally to make sure it doesn’t stick to the bottom.
  2. The meat will take about 40 minutes to cook though it depends on the size of the pieces you have.
  3. 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.
  4. In a separate large pan, heat the oil, add cardamom, cloves, cinnamon and bay leaf.
  5. 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.
  6. After a couple of minutes add the garlic and continue cooking for a minute or two. * If using mustard oil, heat it to smoking point first, cool slightly then use as usual.
  7. Take it off the heat and add the fennel, cumin and nigella seeds. Let it cool for 2-3 minutes then add the chili powder and lemon juice. Taste for salt and adjust accordingly.
  8. Store in a sterilized jar if you plan to keep it for long. I keep the pickle refrigerated in a regular jar with a lid, as it never lasts more than a week.

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.

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