Goat Pickle

Discussion in 'The Bar' started by jdwhatever, May 12, 2012.

  1. jdwhatever

    jdwhatever Fesh Gold

    Reputations:
    87,836
    Joined:
    Jan 8, 2012
    Messages:
    149,033
    Likes Received:
    10,843
    lol
     
  2. doughhead63

    doughhead63 OD'd on life itself Staff Member

    Reputations:
    142,805
    Joined:
    Sep 18, 2010
    Messages:
    33,131
    Likes Received:
    10,880
    And, we're back
     
  3. jdwhatever

    jdwhatever Fesh Gold

    Reputations:
    87,836
    Joined:
    Jan 8, 2012
    Messages:
    149,033
    Likes Received:
    10,843
    bump
     
  4. doughhead63

    doughhead63 OD'd on life itself Staff Member

    Reputations:
    142,805
    Joined:
    Sep 18, 2010
    Messages:
    33,131
    Likes Received:
    10,880
    pro goat pickle mid level bump
     
  5. RH Goatcabin

    RH Goatcabin Notable Member VIP

    Reputations:
    162,200
    Joined:
    Oct 25, 2010
    Messages:
    80,449
    Likes Received:
    21,492
    Is this aboot me?
     
  6. jdwhatever

    jdwhatever Fesh Gold

    Reputations:
    87,836
    Joined:
    Jan 8, 2012
    Messages:
    149,033
    Likes Received:
    10,843
    reps
     
  7. jdwhatever

    jdwhatever Fesh Gold

    Reputations:
    87,836
    Joined:
    Jan 8, 2012
    Messages:
    149,033
    Likes Received:
    10,843
    who is u
     
  8. doughhead63

    doughhead63 OD'd on life itself Staff Member

    Reputations:
    142,805
    Joined:
    Sep 18, 2010
    Messages:
    33,131
    Likes Received:
    10,880
    Thread o the day
     
  9. RH Goatcabin

    RH Goatcabin Notable Member VIP

    Reputations:
    162,200
    Joined:
    Oct 25, 2010
    Messages:
    80,449
    Likes Received:
    21,492
  10. jdwhatever

    jdwhatever Fesh Gold

    Reputations:
    87,836
    Joined:
    Jan 8, 2012
    Messages:
    149,033
    Likes Received:
    10,843
    fuck off
     
  11. RH Goatcabin

    RH Goatcabin Notable Member VIP

    Reputations:
    162,200
    Joined:
    Oct 25, 2010
    Messages:
    80,449
    Likes Received:
    21,492
    Why son? Why?
     
  12. jdwhatever

    jdwhatever Fesh Gold

    Reputations:
    87,836
    Joined:
    Jan 8, 2012
    Messages:
    149,033
    Likes Received:
    10,843
  13. RH Goatcabin

    RH Goatcabin Notable Member VIP

    Reputations:
    162,200
    Joined:
    Oct 25, 2010
    Messages:
    80,449
    Likes Received:
    21,492
    Don't do this, it's the path to pain.
     
  14. doughhead63

    doughhead63 OD'd on life itself Staff Member

    Reputations:
    142,805
    Joined:
    Sep 18, 2010
    Messages:
    33,131
    Likes Received:
    10,880
    [​IMG]
    [h=1]Mutton Achaar (Meat Pickle)[/h]
    Nutrition Info
    • Calories: 406.4
    • Fat: 28.9g
    • Carbohydrates: 19.2g
    • Protein: 20.0g
    [h=2]Ingredients[/h]
    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
    [h=2]Directions[/h]
    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.
     
  15. Nantrax

    Nantrax Well-Known Member VIP Gold

    Reputations:
    4,167
    Joined:
    Jul 8, 2011
    Messages:
    28,042
    Likes Received:
    889
    lol

    wut
     
  16. doughhead63

    doughhead63 OD'd on life itself Staff Member

    Reputations:
    142,805
    Joined:
    Sep 18, 2010
    Messages:
    33,131
    Likes Received:
    10,880
    [video=youtube;AKyu0NlnnWQ]http://www.youtube.com/watch?feature=player_embedded&v=AKyu0NlnnWQ[/video]
     
  17. jdwhatever

    jdwhatever Fesh Gold

    Reputations:
    87,836
    Joined:
    Jan 8, 2012
    Messages:
    149,033
    Likes Received:
    10,843
  18. Frog

    Frog New Member

    Reputations:
    0
    Joined:
    Jan 10, 2012
    Messages:
    156
    Likes Received:
    1
    [​IMG] + [​IMG]= [​IMG]
     
  19. RH Goatcabin

    RH Goatcabin Notable Member VIP

    Reputations:
    162,200
    Joined:
    Oct 25, 2010
    Messages:
    80,449
    Likes Received:
    21,492
    Time to pulsate. :yay:
     
  20. banksy

    banksy Eat Ritz

    Reputations:
    66,599
    Joined:
    Dec 14, 2011
    Messages:
    72,209
    Likes Received:
    7,849
    schmoat schmickle :D

    jd's a strange dude.