Meat Pickle
Ingredients
- Meat 1 kg (Meat should be cut into small pieces (about 1 inch), washed and kept to drain well in advance. Make sure water is drained out thoroughly. Can be done a day ahead of making the pickle and chill in the refrigerator until ready to use.)
- Garlic 200 gms (for 1 kg of meat) grind in a blender into a paste without adding water)
- Cumin (jeera) powder 1½ Tbsp
- Mustard seeds 1 tsp
- Methi seeds ¼ tsp
- Chillie powder 2 tsp (or as per taste)
- Turmeric powder ½ tsp
- Limes 4 big (juice removed)
- Salt 1½ tsp (or according to taste)
- Oil 1 cup (enough to cover about ¼ inch above the pickle after it is cooked, in order to preserve the pickle)
Instructions
- Heat oil well. Add the mustard seeds and let it splutter. Add the methi seeds and let it simmer.
- Add the garlic paste. Let it fry well. Keep mixing thoroughly.
- Add the Turmeric powder, chillie powder and salt.
- Mix the meat into the oil and put the cooker cover. Let it cook for 7-8 whistles, but on a low flame.
- After 7-8 whistles, don’t let the steam in the cooker off.
- After some time open the lid and add the Jeera powder and lime. Let the pickle fry for 5 minutes and then remove from fire.
Notes
Do not add the lime juice to garlic paste. It will turn green and, therefore, unusable. So follow the steps as above.
