Meat Pickle.Pickled Meat. Goat’s meat pickle.

Ingredients:

Lean meat 1 kg ( with or without bones as you wish, but cut into small pieces)
Vegetable oil/Sesame oil for deep frying
Ginger-garlic paste 3-5 spoons
Lemon juice 3 cups/vinegar 1 cup
Lemon 1 fruit
Curry leaves
Mustard 1/2 spoon
Fenugreek seeds 1/2 spoon
Asafoetida 1/2 spoon
Sea salt/Rock salt
Turmeric powder 1/2 spoon
Red chili powder 1/2 spoon
Pepper powder 1/2 spoon

To be Roasted and Powdered:

Mustard 1 cup
Fenugreek seeds 1 cup
Coriander seeds 1 cup
Dry red chilies 1 cup
Cloves 5
Cinnamon 5

Method:

Mix meat with salt, turmeric, chili and pepper powder. Sqeeze 1 lemon over this. Let it marinate for 1 whole hour.

Later spread this meat over polythene sheat…..maybe maintaining enough gap between each flesh. Shadow dry them for 2 hours.

In a deep frying pan, heat oil. Maintain it on medium flame only. Once the oil is smoky hot. Add mutton pieces to it.

Deep fry them till reddish brown. Repeat the process to rest of the mutton too. Fry few at each batch. Do not crowd the oil.

Reserve each fried batch over kitchen tissues. It will help in removing excess oil.

Once all the meat is fried set them aside.

In the same oil add 1/2 spoon all mustard, fenugreek seeds, asafoetida, and ginger – garlic paste. Fry them well.

Now add the fried meat to this. Further add roasted and powdered stuff(mustard, fenugreek, coriander, cinnamon and cloves) maintain the stove in low flame. Once the raw smell is gone. Take them off from stove.

Now place this in a wide bowl and allow it to cool. May be 5-6 hours.

Once the pickle is cool, add either Lemon juice or vinegar. Mix them well. If needed one can run smoky hot sesame oil on the top again.

Store them in air-tight ceramic jar.

It can be taken along with plain steam cooked rice. Or can be served as pickle with regular meals.