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Achari Gosht- Pickled Goat Meat

October 31, 2010
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Achari Gosht- Pickled Mutton My Mom has been making this dish as long as I can remember. I particularly remember eating this goat dish when we went for picnics or a train ride to visit my cousins. It was cooked for those occasions since it was essentially ‘pickled’. It doesn’t go bad and can be kept outside for a long time. We would eat it room temperature and it was delicious.

It has a strong flavor of cooked onions with the tomato paste and  is cooked for a while to cook off any water coming out of the vegetables. It is a concentrated flavor and so a little goes a long way. Typically Indian pickles consist of onion seeds, fennel seeds, etc. This dish has those flavors. Vinegar is added to finish the dish.

This dish can be made with any kind of stew meat. You can make it with dark meat chicken as well. To me, the goat tastes the best- I guess since I grew up eating it- that is what I like.

Looking at the list of ingredients, it may seem like a complicated dish- it isn’t. It does take a while to make it but it is totally worth it. It keeps for a while in the fridge so it is great to make a big batch and eat it once in a while. It is perfect for when there is nothing to eat and you don’t have time to cook anything. Take some pickled mutton out and eat it with a naan- yum!!!

  • 2 pounds mutton, lamb or chicken- cut into 3-4 inch pieces
  • ½ cup extra light olive oil
  • 2 tablespoons fennel seeds, coarsely crushed
  • 1 tablespoon fenugreek seeds (methi seeds)
  • 1 tablespoon onion seeds (kalonji)
  • 1 large cinnamon stick, 4-5 inches
  • 4-5 cloves
  • 3 white onions- sliced
  • ¼ cup ginger, minced
  • 1 head of garlic, minced
  • 1 cup crushed tomatoes
  • ¼ cup tomato paste
  • Salt
  • 1 teaspoon cayenne pepper
  • ¼ cup white vinegar

In a wide and deep saucepan, heat the oil. Add the fennel seeds, fenugreek seeds, onion seeds, cinnamon stick and the cloves. Saute for a minute on medium high heat or till the spices begin to sizzle. Add the onions, ginger and garlic. Saute on medium high heat for 4-5 minutes till the onions begin to cook down. Add the crushed tomato, tomato paste and the meat. Saute on medium heat for 10-15 minutes, stirring consistently, until the tomato mixture begins to loose moisture. Lower the heat and cover till the meat is cooked. For mutton- it will take about an hour; for chicken it will take about 30 minutes. Once the meat is cooked, add the salt and cayenne pepper. Add the vinegar, mix well and check for seasonings.

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