Pickled mutton Recipes

How to Prepare / Make / Cook - Pickled mutton ?

1 ¼ kilo mutton, preferably leg. 250 grams each of onion and ginger. 60 grams garlic. 375 grams mustard oil. 1 ½ cups vinegar. 30 grams each of chilli and mango powder. 15 grams ground cumin seeds, cardamoms and cloves. 60 grams salt. ¼ tsp. Each of nutmeg and mace.

Grind the ginger, garlic and onions to a paste. Remove the bone from the meat and cut flesh into 1 inch cubes. Place the meat in a pan and cover tightly. Let it cook in its own juice till all the liquid dries up. Remove from fire and set aside. Heat the oil and put in the ground paste. Fry the ground paste to a nice brown colour, put in meat and brown. Put in spices, salt and 1 cup vinegar and keep on stirring for about 5 minutes. Remove from fire and stir in remaining vinegar. Put in clean and sterilized bottle or jar when it cools. Cover tightly and set aside for 7 to 8 days before using.

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