I was first introduced to mutton pickle by one of my friends whose mom sent it for him from India. I was so intrigued and surprised that it did not even strike me that meat could be preserved and turned into pickles just like fish is in Goa. Adding a lot of vinegar, oil and salt helps in the preservation process of the meat. I highly recommend  refrigerating this pickle immediately and consuming it within 1 month. It did not last for more than 8 days in my house because Mayur finished it all! It is a great way to have some meat with your food if you don’t want to cook it everyday.

What you will need:

How to make it:

• First and foremost, ensure that all the ingredients that you are using are fresh. Also, make sure that you dry all the ingredients with a paper towel before using them. Minimize the moisture as much as possible. This will help your pickle last longer.
• Make the masala by grinding the red and green chilies, ginger and garlic with vinegar.
• I used boneless mutton shoulder. Cut the mutton into very fine pieces.
• Marinate the mutton with 2/3 of the ground masala and salt for at least 2 hours.
• Now heat a vessel and add half a cup of oil to it. Fry the mutton pieces until golden brown. Remove the pieces and set aside.
• Add the other 1/2 cup of oil and fry the remaining masala until the oil begins to separate.
• Add the mutton pieces to the masala.
• Add the kasuri methi and black pepper powder.
• Mix everything well. Cover and cook for 20 minutes, stirring occasionally.
• The oil should separate from the masala.
• Let the pickle cool completely.
• Bottle in a clean dry jar and refrigerate immediately.