Monday, February 21, 2011

Mutton Pickle


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.

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