Mutton Achaar (Meat Pickle)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1kg.Lean Goat Meat(Lamb/Pork/Beef)500gms Shallots(Red Onions)grated200gms Ginger Root 200gms.Garlic Flakes15gms.Turmeric Powder50gms.Red Chilli Powder75gmsCoriander-Cumin Powder50gms.Sea Salt50gms.Black Pepper Powder200gms.Malt(Wine/Cider/Rice)/Vinegar400gms.Sunflower OilSalt to taste
Wash and cut Meat into bite size pieces approximately 1.5"cubes. Pressure cook these with 50gms.of Oil,25gms.Sea Salt and 50gms.Vinegar for 2-3 whistles.When pressure subsides cook on high flame till all the juice in the cooker pan evaporates and the Meat gets absolutely dry.
Grate the Shallots and grind the Ginger and Garlic together to a coarse paste adding a little Vinegar as a grinding thinner if required.
Heat remaining Oil and fry the grated Shallots till crisp and brown.Add the Ginger-Garlic paste and fry till Oil floats on top.Add Turmeric Powder and fry for 2 minutes.Add Sea Salt and the Coriander-Cumin Powder and fry for another 2minutes.Mix in the Red Chilli Powder, the Black Pepper Powder and the cooked fried Meat.Fry all the Ingredients on a low flame till well mixed and the Oil floats on top.The Meat mixture should have absolutely NO Water or moisture left in it.Set aside to cool.
Wash the pressure cooker pan out with the remaining Vinegar.Dissolve all the residue in the pan with it.When the Meat cools to room temprature add the Vinegar in the pan to it.Leave aside for 24hours for the Meat to absorb and assimilate the Vinegar.Store in the 'Fridge in a dry airtight Jar.Stays for 15days. Serve cold using a dry spoon to serve with any Bread specially a French Baguette---it truly tastes yummy!.
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
Grate the Shallots and grind the Ginger and Garlic together to a coarse paste adding a little Vinegar as a grinding thinner if required.
Heat remaining Oil and fry the grated Shallots till crisp and brown.Add the Ginger-Garlic paste and fry till Oil floats on top.Add Turmeric Powder and fry for 2 minutes.Add Sea Salt and the Coriander-Cumin Powder and fry for another 2minutes.Mix in the Red Chilli Powder, the Black Pepper Powder and the cooked fried Meat.Fry all the Ingredients on a low flame till well mixed and the Oil floats on top.The Meat mixture should have absolutely NO Water or moisture left in it.Set aside to cool.
Wash the pressure cooker pan out with the remaining Vinegar.Dissolve all the residue in the pan with it.When the Meat cools to room temprature add the Vinegar in the pan to it.Leave aside for 24hours for the Meat to absorb and assimilate the Vinegar.Store in the 'Fridge in a dry airtight Jar.Stays for 15days. Serve cold using a dry spoon to serve with any Bread specially a French Baguette---it truly tastes yummy!.
Number of Servings: 12
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 406.4
- Total Fat: 28.9 g
- Cholesterol: 53.3 mg
- Sodium: 1,678.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.8 g
- Protein: 20.0 g
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