Achari Kheema – A Spicy, Tangy Twist on Minced Meat Magic 🍋🌶️

If you’re craving bold flavors and a serious punch of spice, Achari Kheema is your new best friend. This dish brings together the rich, savory depth of minced meat with the zesty, lip-smacking tang of Indian pickling spices—think fennel, nigella, mustard seeds, and a touch of amchur (dry mango powder) for that perfect achari (pickle-style) flavor.

🔥 Why you’ll love it:

It’s quick, comforting, and full of character.

Pairs perfectly with soft pav, crispy parathas, or even fluffy basmati rice.

Ideal for meal prep – the flavors only get better the next day!

👩‍🍳 Pro tip: Squeeze a bit of lemon juice just before serving and garnish with fresh coriander. In this recipe, I add in some boiled Eggs which takes it to the ‘next level’

Whether you’re hosting guests or just want to spice up your weekly dinner routine, Achari Kheema is a guaranteed crowd-pleaser.

The star here is the special Achar or Pickle Masala – make a batch of these and then use in in many other recipes!

Achari Kheema

5 from 8 votes
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Ingredients Method

Ingredients
  

Achari – Pickle Masala
  • 100 g Mustard seeds
  • 50 g Fenugreek seeds
  • 2 tbsp Fennel seeds
  • 1 tbsp Nigella seeds
  • 1 tbsp Carom seeds
  • 1/4 cup Curry leaves
  • 50 g Turmeric powder
  • 100 g red Chilli powder
  • 50 g salt
  • 1 tbsp Asafoetida
  • 2 tbsp dry Ginger powder
  • 2 tbsp Raw Mango powder
  • 1 tbsp Sugar
  • 50 ml or as needed Mustard Oil
  • Few drops Lime juice
Garnish
  • 2 – 3 tbsps each Garlic & Ginger
  • 1 Chilli sliced
  • Sprig Curry leaves
Meat
  • 6 – 7 slices Ginger
  • 2 lbs Beef or Mutton
  • 3 cups Water to boil
  • Salt
Curry
  • 1/4 cup Mustard Oil
  • 1/4 + 1/4 cup regular Oil
  • 1/4 cup green Chillies
  • 1 cup Onion pureed drain water and save
  • 2 tbsps Ginger & Garlic paste
  • 1/4 cup Curry leaves
  • 8 tbsps Pickle Masala
  • 2 Tomatoes pureed
  • Salt
  • Crushed Pepper
  • 2 cups reserved stock
  • 1/2 cup chopped Coriander
Optional
  • Boiled Eggs
  • Egg wash

Method
 

  1. Lightly dry roast the Mustard, Fenugreek, Fennel, Nigella, Carom seeds & Curry leaves for a minute until aromatic.
  2. Let it cool, then grind in a food processor
  3. In a large bowl, mix the ground spices with the Turmeric powder, red Chilli powder, Salt, Asafoetida, dry Ginger & raw Mango powder.
  4. Add the Sugar
  5. Mix well
  6. Heat mustard oil until it reaches smoking point, let it cool and mix it in removing all lumps with the back of a spoon or your fingers. This enhances flavour and extends shelf life
  7. Add a few drops of Lime juice
  8. Add Oil to a saute pan and add the garnish ingredients and keep aside
  9. Add the Ginger slices in the pan and the ground meat
  10. Add the Salt and Water and bring to the boil
  11. Cook for 10 – 15 mins
  12. Remove all the scum from the top
  13. Remove the ground meat and reserve the stock
  14. Wipe down the saute pan and add the oil which is 50% each regular and Mustard Oil
  15. Add the Chillies
  16. Add the Onion puree and Ginger Garlic paste & saute
  17. Add the Curry leaves
  18. Add the Pickle masala
  19. Add the pureed Tomatoes
  20. Add Salt & crushed Pepper
  21. Add 2 cups of reserved stock
  22. Cook this for about 20-30 mins, allowing the meat to absorb the liquid before adding more
  23. Add the chopped Coriander
  24. When the liquid is almost dried, make a well in the center, and add a little oil
  25. Dip each egg half in the egg whites to secure them, and place them cut side down
  26. Cover with the Kheema
  27. Add the reserved garnish