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.