Meat Ka Achaar Recipe (Goat Pickle)

Step 1: To begin making the Meat Ka Achaar recipe, in a heavy bottomed pan of suitable size, add the meat, turmeric powder and salt

Step 2: Cook the meat on medium heat (covered), stirring it occasionally to make sure it doesn’t stick to the bottom

Step 3: The meat will take about 40 minutes to cook though it depends on the size of the pieces

Step 4: 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

Step 5: In a separate heavy bottomed pan, heat the oil, add cardamom, cloves, cinnamon and bay leaf

Step 6: 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

Step 7: After a couple of minutes add the garlic and continue cooking for a minute or two

Step 8: * If using mustard oil, heat it to smoking point first, cool slightly then use as usual

Step 9: Take it off the heat and add the fennel, cumin and nigella seeds

Step 10: Let it cool for 2 to 3 minutes then add the chilli powder and lemon juice

Step 11: Taste for salt and adjust accordingly

Step 12: Store in a sterilized jar if you plan to keep it for long

Step 13: I keep the pickle refrigerated in a regular jar with a lid, as it never lasts more than a week

Step 14: Simple and delicious, Meat Ka Achaar is enough to jazz up a simple meal, especially served with dal chawal or Tawa Parathas