Mutton Achaar (Meat Pickle)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mutton Achaar (Meat Pickle) calories by ingredient
Introduction
In the Shivalik Hills near Kalka in Himachal Pradesh is a tiny place called Dhalli.It used to have small shop rather more a hole in the wall where the owners sold various Meat Pickles made from Goat,Pork,Deer and various Game.My Mom learnt the recipe and we began getting a regular supply of these at home.We loved it so much that we carried it on our trips away from home to ensure a makeshift ready meal.I am giving the Recipe for this as well as the Recipe for the Maharashtrian variety. In the Shivalik Hills near Kalka in Himachal Pradesh is a tiny place called Dhalli.It used to have small shop rather more a hole in the wall where the owners sold various Meat Pickles made from Goat,Pork,Deer and various Game.My Mom learnt the recipe and we began getting a regular supply of these at home.We loved it so much that we carried it on our trips away from home to ensure a makeshift ready meal.I am giving the Recipe for this as well as the Recipe for the Maharashtrian variety.Number of Servings: 12
Ingredients
-
1kg.Lean Goat Meat(Lamb/Pork/Beef)
500gms Shallots(Red Onions)grated
200gms Ginger Root
200gms.Garlic Flakes
15gms.Turmeric Powder
50gms.Red Chilli Powder
75gmsCoriander-Cumin Powder
50gms.Sea Salt
50gms.Black Pepper Powder
200gms.Malt(Wine/Cider/Rice)/Vinegar
400gms.Sunflower Oil
Salt to taste
Directions
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.