Mutton Pickle

Ingredients:

Boneless mutton: 1 kg

For masala:

·        Coriander powder: 6 tsp

·        Ginger paste: 2 tsp

·        Garlic paste: 2 tsp

·        Turmeric powder: 1 tsp

·        Fennel (sombu / saunf): 2 tsp

·        Red chili powder: 1.5 tsp

·        Black pepper powder: 1.5 tsp

·        Edible oil: as required

To roast and powder:

·        Cinnamon stick (Pattai / Dalchini): 3

·        Cloves: 8

·        Star Anise (Annasippoo / Anasipu / Anasphal / Badian): 2

Ingredients for seasoning:

·        Curry leaves: 3 sprigs

·        Vinegar: 1 cup

·        Red chili: 8 nos

·        Asafetida (Perungayam / Hing): ½ tsp

·        Salt to taste

    

Method of preparation:

·        Cut the mutton into small pieces.

·        Heat some edible oil in a skillet on medium flame.

·        Add Cinnamon stick, Cloves, Star Anise and fry for about two minutes.

·        Take the spices out of oil and dry them on a blotting paper.

·        Grind them into powder.

·        Heat about half a cup of edible oil in a heavy bottom large skillet on medium flame.

·        Add ginger paste and garlic paste and fry till light brown.

·        Add red chili powder, black pepper powder, turmeric powder, coriander powder and fennel seeds.

·        Fry for about a minute on low heat.

·        Add mutton pieces and stir well with the spices.

·        Add a little water and salt to taste.

·        Continue cooking on low heat until the meat is very well cooked.

·        Add a cup of oil and fry meat till light brown.

·        Heat about half cup of oil in a pan.

·        Add curry leaves, red chili, and asafetida, powder of star anise, clove and cinnamon.

·        Fry for about a minute.

·        Transfer all to the mutton, stir, and fry for some time.

·        Add vinegar and cook for two minutes.

·        Remove from flame.

·        Allow it to cool of its own.

·        Store the pickle in a dry container for a day and thereafter keep the container in refrigerator so as to consume and enjoy its taste from the third day onwards.