INGREDIENTS :
500 gms - boneless meat/mutton pieces cut into small cubes
salt to taste
1 tbsp - turmeric powder
2 tbsp ginger garlic paste
For Dry Roast:
½ tsp fenugreek seeds(methi)
½ tsp cumin seeds(zeera)
½ tsp onion seeds( kalonji)
½ tsp coriander seeds(dhaniya)
(Or you can use 2tsp readymade dry pickle masala)
Other ingredients:
2 tbsp red chilli powder
2½ cups of sunflower oil / (dont use refined oil)
5 - 6 lemon juice
8 - garlic pods medium size
INSTRUCTIONS
1. 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.
2. Also make garlic paste and put it aside for later use.
3. Wash the boneless mutton pieces very well.Take cooking vessel, add mutton pieces,salt as per taste, turmeric powder & ginger garlic paste. Stir the mixture and roast it for about ten minutes until there is no water remaining in it. Cook the mutton till it becomes tender, if water dries up, add more water and cook till the meat is tender.
4. 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.
5. Add the blended powder of roasted methi seeds, cumin seeds, coriander seeds and onion seeds( or readymade pickle masala powder)
6. Add garlic paste into it.Add lemon extracted juice generously into the cooking mutton.
7. Mix well and cook until oil appears at the corners on sim flame.Do not overcook as the masala may stick to the base.
8. 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
1.If oil appears to be less then heat oil as per your requirement and add it to the pickle.
2.Store the mutton pickle in the refrigerator.
3.The pickle can last fresh for about 20 days.
4.Be careful while the masala is getting cooked as cooking on high flame may burn the masala.
500 gms - boneless meat/mutton pieces cut into small cubes
salt to taste
1 tbsp - turmeric powder
2 tbsp ginger garlic paste
For Dry Roast:
½ tsp fenugreek seeds(methi)
½ tsp cumin seeds(zeera)
½ tsp onion seeds( kalonji)
½ tsp coriander seeds(dhaniya)
(Or you can use 2tsp readymade dry pickle masala)
Other ingredients:
2 tbsp red chilli powder
2½ cups of sunflower oil / (dont use refined oil)
5 - 6 lemon juice
8 - garlic pods medium size
INSTRUCTIONS
1. 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.
2. Also make garlic paste and put it aside for later use.
3. Wash the boneless mutton pieces very well.Take cooking vessel, add mutton pieces,salt as per taste, turmeric powder & ginger garlic paste. Stir the mixture and roast it for about ten minutes until there is no water remaining in it. Cook the mutton till it becomes tender, if water dries up, add more water and cook till the meat is tender.
4. 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.
5. Add the blended powder of roasted methi seeds, cumin seeds, coriander seeds and onion seeds( or readymade pickle masala powder)
6. Add garlic paste into it.Add lemon extracted juice generously into the cooking mutton.
7. Mix well and cook until oil appears at the corners on sim flame.Do not overcook as the masala may stick to the base.
8. 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
1.If oil appears to be less then heat oil as per your requirement and add it to the pickle.
2.Store the mutton pickle in the refrigerator.
3.The pickle can last fresh for about 20 days.
4.Be careful while the masala is getting cooked as cooking on high flame may burn the masala.
