Monday, January 16, 2012




500 gm - Boneless mutton, cut to small pieces


1 tbsp - Ginger paste

1 tbsp - Garlic paste

1/2 tsp - Turmeric powder

  2 tbsp - Coriander powder

1 tsp - Black pepper powder

  2 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

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.

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