## Meat Ka Achaar Recipe (Goat Pickle) (Indian Style) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Meat Ka Achaar Recipe (Goat Pickle)** with this easy-to-follow recipe. A traditional **Indian Side Dish**, this dish is **Non Vegeterian** and perfect for any occasion.
**Yields:** 1 servings
**Prep time:** 15 minutes
**Cook time:** 50 minutes
**Total time:** 65 minutes
**Cuisine:** Indian
**Course:** Side Dish
**Diet:** Non Vegeterian
### Ingredients for Meat Ka Achaar Recipe (Goat Pickle):
* 1 kg Mutton – boneless
* 50 grams Garlic – sliced
* 1/2 teaspoon Turmeric powder (Haldi)
* 6 teaspoons Red Chilli powder
* 2 teaspoons Kalonji (Onion Nigella Seeds)
* 2 tablespoons Fennel seeds (Saunf)
* 1 tablespoon Cumin seeds (Jeera)
* 2 Black cardamom (Badi Elaichi)
* 8 Cloves (Laung)
* 2 Bay leaf (tej patta) – dried
* 1 inch Cinnamon Stick (Dalchini)
* Salt – as required
* 3 tablespoons Lemon juice
* Mustard oil – as required
### Step-by-Step Instructions to Make Meat Ka Achaar Recipe (Goat Pickle):
1. in a heavy bottomed pan of suitable size, add the meat, turmeric powder and salt.
2. Cook the meat on medium heat (covered), stirring it occasionally to make sure it doesn’t stick to the bottom.
3. The meat will take about 40 minutes to cook though it depends on the size of the pieces.
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.
5. In a separate heavy bottomed pan, heat the oil, add cardamom, cloves, cinnamon and bay leaf.
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.
7. 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.
8. Take it off the heat and add the fennel, cumin and nigella seeds.
9. Let it cool for 2 to 3 minutes then add the chilli powder and lemon juice.
10. Taste for salt and adjust accordingly.
11. Store in a sterilized jar if you plan to keep it for long.
12. I keep the pickle refrigerated in a regular jar with a lid, as it never lasts more than a week.
13. Simple and delicious, Meat Ka Achaar is enough to jazz up a simple meal, especially served with dal chawal or Tawa Parathas.
### Tips for the Best Meat Ka Achaar Recipe (Goat Pickle):
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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