mutton-pickle
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5 from 2 votes

Mutton Pickle Recipe, Gosht Ka Achar

Mutton pickle recipe or gosht ka achar made with boneless mutton pieces
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Pickles
Cuisine: Indian
Servings: 6
Calories: 600kcal
Author: Asiya

Ingredients

  • 500 gms - boneless meat/mutton pieces cut into small cubes
  • salt to taste
  • 1 tbsp turmeric powder/haldi powder
  • 2 tbsp ginger garlic paste
  • 1/2 cup water

For Dry Roast:

  • 1/2 tsp fenugreek seeds (methi)
  • 1/2 tsp cumin seeds (zeera)
  • 1/2 tsp onion seeds (kalonji)
  • 1/2 tsp coriander seeds (dhaniya)

Other ingredients:

  • 2 tbsp red chilli powder
  • 2 1/2 cups of oil / (1/4th litre oil)
  • 5 - 6 lemon extracted juice
  • 3 - garlic pods medium size

Instructions

  • Firstly dry roast methi seeds, cumin seeds, onion seeds, coriander seeds for few seconds, cool them, blend them into a fine powder and put it aside.
  • Also make garlic paste and put it aside for later use.
  • Wash the boneless mutton pieces very well.
  • Take cooking vessel, add mutton pieces, add salt as per taste, add turmeric powder, add ginger garlic paste, half cup water.
  • Stir the mixture and cook it for about 25 to 30 minutes until there is no water remaining in it.
  • Take a wok, add oil generously and heat it.
  • Add the roasted mutton into the oil and fry the mutton until the mutton turns golden reddish color.
  • Add red chilli powder and mix well.
  • Add the blended powder of roasted methi seeds, cumin seeds, coriander seeds and onion seeds.
  • Add garlic paste into it.
  • Add lemon extracted juice generously into the cooking mutton.
  • Mix well and cook until oil appears at the corners on sim flame.
  • Do not overcook as the masala may stick to the base.
  • Switch off the flame.
  • Let the pickle cool for a while.
  • Transfer the pickle in an air tight container and store it in refrigerator.

Notes

  • If oil appears to be less then heat oil as per your requirement and add it to the pickle.
  • Store the mutton pickle in the refrigerator.
  • The pickle can last fresh for about 15 days.
  • Be careful while the masala is getting cooked as cooking on high flame may burn the masala.
  • To sum up the pickle one can add tempering to it.
  • Take a tadka pan, heat oil, add cumin seeds, mustard seeds, dried red chillies, fresh curry leaves, garlic cloves, add ginger garlic paste and saute well. This tempering can be added and mixed with the pickle which makes the pickle even more delicious.
  • Here in the pickle we have added garlic paste to get a slight gravy but this ingredient can be totally skipped according to one's choice.
  • This pickle lasts for at least 20-25 days if stored airtight in a glass jar and if kept in refrigerator. The pickle should not be touched with any wet spoon or wet fingers which could spoil the pickle completely.

Nutrition

Calories: 600kcal