How to make Mutton Pickle
- In a wok, roast cumin seeds, coriander seeds, tsp fenugreek seeds, tsp mustard seeds.
- Roast it on a medium flame.
- Transfer into a plate and let them cool down.
- Grind all the roasted ingredients into a fine powder and keep them aside.
- Wash the mutton and drain the water completely.
- Add juice of lemons. Mix well and keep it in a refrigerator for 2 hours
- After 2hrs, take a pan. Add mutton pieces, ginger garlic paste, chili powder, turmeric powder, garam masala powder, and Mix well.
- Close the pan with a lid. Mutton will leave its water. We need not add any water.
- Cook the mutton on low flame for 30mins till it becomes tender.
- Once the mutton gets tender, put on high flame till the water dries completely
- Take a pan, add 300ml of oil on low flame. Add cumin seeds, mustard seeds, fenugreek seeds, and dry red chilies. Sauté them continuously till they turn a little
- Add garlic cloves diced, dried curry leaves and add the cooked mutton
- Fry it till it turns little brown for about 4 to 5mins
- Turn off the flame and add 3tsp salt, ground powder of cumin, fenugreek, coriander, and mustard seeds.
- Add garam masala powder and red chili powder as required.
- Mix well and allow it to cool. Add juice of 3 lemons and mix it well.
- Spicy and yummy pickle is ready.
- Store it in an airtight
Pickles were perhaps first created in Mesopotamia in 2400 B.C; others believe it was as early as 2030 B.C.
In north India, pickles are mild while in the south they tend to be very spicy and tangy.