Mutton/Goat Pickles (Khasi ko Achar)
Mutton/Goat Pickles, also known as Kashi ko Achar, is a traditional, spicy and savory condiment where mutton (goat meat) is cooked with aromatic spices, marinated, and preserved, usually in oil and vinegar. It is a popular delicacy, often served as an accompaniment to rice or roti.
While high in sodium and fat, it is a good source of protein, iron, and zinc.
> 60min
Normal
Mildly Spicy
Ingredients
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Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Grind the ginger, the garlic and the small green or red chilies.
Mix them with the vinegar.
Cut the mutton/goat into small pieces.
In a bowl, place the mutton/goat, the salt, and 2/3 of the vinegar with the spices. Mix well and let marinate for 2 hours.
Heat the mustard oil in a bowl and fry the meat for 5 minutes.
In another bowl, heat the mustard oil and roast the fenugreek seeds, the turmeric powder, the cumin seeds, and the mustard seeds. Then add the rest of the vinegar with the spices.
Add the mutton/goat to the masala along with the red chili powder and the black pepper. Mix well. Cover and cook for another 20 minutes. Stir occasionally.
Let the mutton/goat pickles cool completely.
Place the marinated mutton/goat in a jar and store it in the refrigerator. You can eat it immediately, but letting it marinate for two more days will intensify the flavors.
Ready! Enjoy the pickles as an accompaniment to many dishes: rice dishes, pasta dishes, meat dishes, vegetable dishes, buckwheat porridge (dhindo), maize porridge (makai ko dhindo).
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