Meat Ka Achaar Recipe (Goat Pickle)

Spicy Mutton accompaniment

Meat Ka Achaar Recipe (Goat Pickle)
3394 ratings.

This Meat Ka Achaar is an age old family recipe. It is filled with the goodness of garlic and other dry spices. Best to serve as a side dish along with your meals. Simple and delicious, Meat Ka Achaar is enough to jazz up a simple meal, especially served with dal chawal or Tawa Parathas.

If you like this recipe, you can also try other Pickle recipes such as

  1. Whole Stuffed Mango Pickle Recipe
  2. Spicy and Tangy Avakkai Pickle Recipe
  3. Instant Chilli Pickle Recipe

Cuisine: Indian
Course: Side Dish
Diet: Non Vegeterian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

50 M

Total in

65 M


1 kg


  • 1 kg Mutton , boneless, cut in small bite size pieces
  • 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

How to make Meat Ka Achaar Recipe (Goat Pickle)

  1. To begin making the Meat Ka Achaar recipe, 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. The meat will take about 40 minutes to cook though it depends on the size of the pieces.

  3. 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.

  4. In a separate heavy bottomed pan, heat the oil, add cardamom, cloves, cinnamon and bay leaf.

  5. 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.

  6. 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.

  7. Take it off the heat and add the fennel, cumin and nigella seeds. Let it cool for 2 to 3 minutes then add the chilli powder and lemon juice. Taste for salt and adjust accordingly.

  8. 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.

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