Ingredients
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Making meat Pickle
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500 gms MuttonBoneless
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0.5 tsp Turmeric Powder-Haldi Powder-ہلدی پاﺅڈر
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0.5 tsp Salt-Namak-نمک
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1 tsp Ginger Garlic Paste
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0.4 cup Mustard Oil-Sarson Ka Tail-سرسوں کاتیل
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8 Cloves Garlic-Lehsan-لہسن
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1 Inch Ginger-Adrak-ادرک
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4 Chilies Mathania Red Chili
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1tsp Coriander seed-Sokha Dhania-سوکھا دھنیا
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1tsp Black Cumin-Kala Zeera-کالا زیرہ
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0.5 tsp Black pepper-Kali Mirch-کالی مرچ
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0.5 tsp Mustard Seeds-Rai Dana-رائی دانہ
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0.5 tsp Fenugreek Seeds-Methi Dana-میتھی دانا
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0.5 tsp Nigella seed-Kalonji-کلونجی
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0.5 tsp Fennel-Sonf-سونف
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1 tsp Bay Leaves-Taiz Pata-تیز پتہ
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2 Tbsp Lemon Juice-Lemon Ka Rus-لیموں کا رس
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As yiu required in Bottle Mustard Oil-Sarson Ka Tail-سرسوں کاتیل
Directions
Steps
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1
Done
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marinade The MuttonTake mutton in a bowl, add turmeric powder and salt just mix them and cook for 10 minutes on low heat in a pressure cooker. Do not add extra water which will be the water of the meat, it will melt in it. |
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2
Done
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Fry MuttonShift this meat into a frying pan and add ginger garlic paste to it. Fry the meat well and take it out in a separate bowl. Now fry the ginger garlic in the remaining oil for five minutes. And at the end add the red chilies and turn off the stove. Add coriander, cumin, black pepper, rye seeds, fenugreek seeds, cologne, fennel, curry leaves, red chili powder, chili flakes, and turmeric, these are all spices in the same oil and now add the fried meat. Add lemon juice. |
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3
Done
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Again Fry Mutton with SpicesTurn on the stove again for 2 minutes and cook over low heat. So your pickle is ready. Now you keep it safe from water and when it cools down, put it in an airtight container and store it for six to seven months in the fridge. |
