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Mutton Pickle

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Ingredients

Adjust Servings:
500g Mutton boneless (cut into small pieces)
1 tsp ginger garlic paste
1 tbsp chili powder
½ tsp turmeric powder
1 ½ tsp garam masala powder
4 tsp salt
5 lemon
2 ½ tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
1 ½ tsp mustard seeds
5 dry red chilies
10 garlic cloves
few curry leaves
300 ml cooking oil

Nutritional information

1777
calories
115.61 g
carbohydrates
203.27 g
protein
61.91 g
fat
1019 mg
sodium
545 mg
cholesterol

Mutton Pickle

Features:
  • Non Veg
Cuisine:
  • 2 hrs 30 mins
  • Serves 10
  • Easy

Ingredients

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If anyone throws tantrums while eating their least favorite food, add a pickle. This fermented food makes the lunch and dinner extra tasty! It doesn’t matter what part of the world you’re from, pickles can be found in every kitchen. The main ingredients and the method may vary, but they are still pickles. Most of the pickles are made from vegetables or selected fruits. Hence, mutton pickle is one of the rarest know pickles and yet the best. Goat meat is very common meat, and it can be cooked in a variety of dishes. Hence, if you love meat, you definitely must have a jar of mutton pickle to spice your food up.

Health Benefits

Meat has rich protein content with amino acids, and also zinc, iron, and selenium. Vitamins A, B, and D are also abundant in meat. These vitamins and minerals are beneficial for stronger bones and central nervous system.

When eaten in the right quantity pickles can boost the probiotic content of any food we eat.

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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

Trivia

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.

 

Suman Bagga

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