- Mutton(boneless) cut into small cubes 1 kg
- Ginger-Garlic paste 2 tbsp
- Lemon Juice 4 tbsp
- Turmeric pwder (haldi) 1/2 tbsp
- 1/2 litre Oil
For dry Grinding
- Cumin seeds (zeera) 5 tbsp
- Mustard seeds (Rai) 3 tbsp
- Fenugreek seeds (Methi dana) 2 tbsp
For the Achari Masala
- Cumin seeds (zeera) 2 tbsp
- Mustard seeds (Rai) 2 tbsp
- Onion Seeds (kalonji) 1 tbsp
- Dried whole Red chilli(sabut lal mirch) 7-8
- Curry leaves 10-12
- Garlic cloves 15-20 cut lengthwise
- Red Chilli powder 3 tbsp
- Juice of 4 lemons
- Coriander powder 3 tbsp
- Salt to taste.
- Dry Roast cumin seeds, mustard seeds and fenugreek seeds until aromatic.
- Grind to a fine powder and keep aside.
- Put mutton pieces in a pot/pressure cooker and add Ginger-garlic paste, lemon juice, turmeric powder and salt.
- Cook on low flame, do not add water, cook till mutton turns tender.
- Heat oil in a large pan, add cumin seeds, mustard seeds, onion seeds, Garlic and fry for 2 minutes.
- Add curry leaves and dried red chillies, fry for 1 minute.
- Add mutton pieces and keep frying till mutton turns light brown.
- Add the powdered masalas (zeera,raiand methidana), salt, red chilli powder and Coriander powder and keep stirring.
- Add lemon juice, cook for 2-3 minutes and turn off the flame.
- Serve with Naan/Roti/Rice and Dal.
Note:- Mutton pickle soaks lots of oil you can add more hot oil if required before serving.
Mutton Pickle can be stored in an airtight container in the refrigerator for upto 15 days.
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