Authentic Meat Ka Achaar Recipe (Goat Pickle)

To begin making the flesh Ka Achaar steps, in a heavy bottomed cooking vessel of suitable size, stream in in the flesh, turmeric ground mix and seasoning.prepare the flesh on medium bring to temperature (covered), stirring it occasionally to make sure it doesn’t stick to the bottom.

The flesh will take about 40 mins to prepare though it depends on the size of the pieces.If the liquids parched up and you find the flesh is sticking too much to the bottom of the cooking vessel, stream in in aqua a tablespoon at a time and make sure all the aqua has completely dried up once the flesh is cooked.In a separate heavy bottomed cooking vessel, bring to temperature the fat, stream in in cardamom, cloves, cinnamon and bay leaf.Then stream in in the cooked flesh and keep the flame low-medium so as not to excessively sauté the flesh which in turn would make it hard.After a couple of mins stream in in the garlic and continue crafting for a minute or two.

* If using mustard fat, bring to temperature it to smoking point first, cool slightly then use as usual.Take it off the bring to temperature and stream in in the fennel, cumin and nigella seeds.

Let it cool for 2 to 3 mins then stream in in the chilli ground mix and lemon nectar.

palate for seasoning and adjust accordingly.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.Simple and tasty, flesh Ka Achaar is enough to jazz up a simple meal, especially served with dal chawal or Tawa Parathas.