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.
500 gm - Boneless mutton, cut to small pieces
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
2 to 3 sprigs - Curry leaves
5 - whole dry red chili
1/4 tsp - Asafoetida / Hing
1/2 cup - vinegar
Salt to taste
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.