Mutton Pickle

Ingredients 

• 500 grams boneless mutton, cut into small pieces and pressure-cooked with sal
• 3-4 tablespoons oil + to deep-fry 
• 2-3 dried red chillies
• 2 teaspoons mustard seeds
• 18-20 curry leaves
• 5-6 cloves
• 2 inch ginger sliced
• 1/2 teaspoon turmeric powder
• 1 tablespoon cumin powder
• 1 tablespoon mustard powder
• 1 tablespoon red chilli powder
• Salt to taste
• 1 lemon juice, extracted
• 1/4 cup vinegar

Method

1. Heat sufficient oil in a kadai. Heat 3-4 tbsps oil in a non-stick pan.
2. Roughly chop dried red chillies and discard the seeds.
3. Add mustard seeds, curry leaves, cloves and ginger to the oil in the pan and mix well. Add red chillies and mix well. Switch off the heat. Add turmeric powder and mix again. Let the mixture cool down.
4. Add the mutton pieces, a few at a time, to the hot oil in the kadai and deep-fry till crisp.
5. Add cumin powder, mustard powder, 1 tbsp red chilli powder and salt mix well.
6. Drain and add the mutton pieces to the pan and mix well. Add lemon juice and mix.
7. Let this mixture cool slightly and add vinegar
8. Transfer the pickle into sterilized bottle. Serve as required.

Nutrition Info