Mutton Pickle

Mutton Pickle Recipe 1

Clean 1kg boneless mutton and cut into small bite sized pieces. Heat 250gms oil half of the oil in a pan and fry the mutton pieces till crisp and set aside. Now add another 250gms oil to a large vessel .Add ½ tsp cumin seeds, 1/2tsp mustard seeds,1/2tsp fenugreek seeds,1/2 tsp kalonji/ Onion seeds , about 5dried red chillies, ½ cup curry leaves and 2tbsp ginger-garlic paste. Fry them on low flame, immediately add Within few seconds add 3tbsp cumin and 3tbsp mustard seed powder,2tbsp dhania powder ( Optional) and 1tbsp tamarind extract or lime juice. Add 5tbsp red chilli powder, 1/2tbsp turmeric powder, Salt 1tsp, 1 cup vinegar and mix well. Cook till the oil surfaces. Switch off the flame and let the mixture cool. Transfer into a jar and refrigerate.

Mutton pickle recipe 2

 Roast 1 tsp cumin seeds, 1 tsp coriander seeds, ½tsp fenugreek seeds, ½ tsp mustard seeds, 1/4th tsp kalaunji. Grind them into a fine powder and set aside. Wash and clean ½ kg boneless mutton properly and cut them to bite size pieces. Add juice of 2 limes , mix well and refrigerate for about 2 hours.After refrigeration, let it come to room temperature. Now add these mutton pieces into a pan. Add 1tsp ginger garlic paste, 1 tsp chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1tsp salt. Mix well and close the lid. There is no need to add water, as the mutton would release water. Cook on low flame for about ½ an hour or till the mutton gets tender. Now cook on high flame till the the water gets dried up completely. Heat about 250gms of cooking oil to a pan. Add 1 ½ tsp cumin seeds, 1 tsp mustard seeds, ½ tsp fenugreek seeds and 5 whole dry red chillies. One’s t they turn brown, add 10-12 garlic cloves diced, handful of washed and dried curry leaves.  Add cooked mutton pieces and fry for about 4-5 minutes. Switch off the flame; now add 3 tsp salt, ground spice powder (coriander, mustard, fenugreek, cumin, kalaunji) Add 1 tsp garam masala powder and about 50 gms red chilli powder. Mix well. Allow it to cool, and then add juice of about 3 limes.