Friday, March 09, 2007

Mutton Pickle

Pickling meat comes in handy for those lazy days when you don't want to cook an elaborate meal. So then you can cook some rice and have with pickle and maybe some yogurt.

Ingredients

500 gm - Boneless mutton, cut to small pieces

Masala

1 tbsp - Ginger paste

1 tbsp - Garlic paste

1/2 tsp - Turmeric powder

4 tbsp - Coriander powder

1 tsp - Black pepper powder

1 tsp - Red chili powder

1 tsp - fennel seeds

Roast and powder

5 - cloves

2 - Cinnamon stick

1 - Star Anise

Seasoning

2 to 3 sprigs - Curry leaves

5 - whole dry red chili

1/4 tsp - Asafoetida / Hing

1/2 cup - vinegar

Salt to taste

Method

1 ) Heat good amount of oil in a heavy bottom pan. Add ginger - garlic paste and fry till ginger- garlic is lightly browned.Then add turmeric powder, red chili powder, black pepper powder, coriander powder and fennel seeds. Fry on low heat for a minute.

2 ) Add mutton pieces, stir and mix in well with the spices. Add little water and salt to taste. Simmer and cook the meat till well cooked. Add oil and fry meat till lightly browned.

3 ) Heat oil in a pan. Add curry leaves, whole red chili, hing, roasted powder (star anise, clove and cinnamon ). Fry for a minute. Add to the meat, fry and mix in well. Then add vinegar and cook for 2 to 3 minutes. Take off the stove and cool.

Put the pickle in a sterilized container. Start using pickle after a day or two of preparing it. Refrigerate after a day outside. All the masala will settle into the meat by then.

Some pointers when making pickle

  • Always use well wiped and dried utensil for cooking and storing pickle in.
  • Use more oil while making pickle. Oil acts as a preservative. So its good if some oil floats on top of the pickle bottle.
  • By frying meat well, you can store meat pickle for longer time.

15 comments:

KitchenFairy said...

Wow! Mouth watering..No way to try now.I will bookmark it ,and try after Easter.

RP said...

Pickle looks good. How long would it stay? Can we pickle chicken the same way too?

Pravs said...

Hi rp
Thanks. Refrigerate after a day outside. After all the masala settles in.Meat pickles don't last too long in my house,to judge for how long a duration it can stay. But i think for a week or two in fridge is fine.
I have not pickled chicken this way.I will post a chicken pickle recipe soon.

Thanks kitchenfairy.Are you pure vegetarian these days?

Sig said...

Wow, mutton pickle, I had no idea you can pickle meat at home. I am definitely trying this, thanks a bunch for the recipe.

Doug said...

Namaskara. Sounds good.

Pravs said...

Thank you Sig for coming by. Please let me know how the mutton pickle turned out.Also if you liked it.

Thank you Doug !

Sumitha said...

Mutton Pickle,Oh yum!

Mishmash ! said...

Another rare recipe from ur collection! Usually pickle is a no-no in our house,as we both love it and cant resist :) I dont mind taking a bottle from u :)

Shn

Asha said...

Yummy Pickle!I had a muslim friend in B'lore who used to pickle meat like this.Thanks for recipe:))

Shella said...

This looks delectable.

Anonymous said...

To me the recipe seems quite different. It is better not to add water for cooking mutton to make pickle. Secondly in place of vineger better to use lime juice and mustard paste. seasoning of pickle is totally a new concept for me.

Pravs said...

Thanks for the suggestions anonymous. How would you suggest to cook the meat ? fry it ? do value your suggestions.

Anonymous said...

I am going to try this. But I agree with the other poster - adding water to the pickle is not a good idea, it will reduce its shelf life. You can cook meat (lean goat meat) without a drop of water added to it if you add in onions, cilantro, etc. while it cooks (on simmer). Once cooked it can be fried in more oil on high heat to basically take out all water/moisture content from it. This way it can be stored longer.

I once stored about a couple KGs of mutton pickle that a friend had brought from Hyderabad (3 days flight) and mailed it to me from LA to ATL (4 days transit) for about 2 months in my fridge and it was as good towards the end as it was on the day of arrival :)

Kshitija Rao said...

To avoid adding water to the mutton pieces I used boiled mutton and then followed the recipe omitting the water bit.

Turned out delicious and can't say how long it could last cause my family finished it in a week !

Pravs said...

Kshitija Rao : That's a nice idea to try with boiled mutton. I will also try the same. Thanks a ton for the feedback :)