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Title :: Royal Mutton Pickle
Author :: Hippie at Heart
Category :: 6] Pickles and Chutneys
Ingredients ::
- 1. Mutton 4.5 Kgs (avoid fat)
- 2. Garlic 230 Gram
- 3. Turmeric 30 Gram
- 4. Salt 260 Gram
- 5. Jaiphal 2 Pieces (grounded)
- 6. Fenugreek (Metha) 60 Gram (whole)
- 7. Jeera (white) 60 Gram (whole)
- 8. Red Chilies 200 Gram (whole)
- 9. English Vinegar 800 C.c Aprox
- 10. Ginger 230 Cut into long fine square shreds
- 11. Kalaunji (onion seeds) 60 Grams
- 12. Ajwain 60 Grams
- 13. Onions 230 Grams
- 14. Mustard Oil 2 Kgs
- 15. Fresh Juice of Lemons 6 Pieces
- 16. To clean the mustard oil 2 Lemons
- 17. Galgal (sour Lemon juice) 650 C.c Aprox
- 18. Lea & Perrins ½ Bottle or 150 C.c Worcestershire Sauce
- 19. Saffron 7-8 Grams (grounded in little milk)
- 20. Sugar 120 Grams
- 21. Lemon Essence 1 Small bottle of English Essence.
- 22. Tej Patter (Bay Leaves) 30 Grams
- 23. Whole Chilies 30 Grams
- 24. Fine Ground Almonds 230 Grams (Use Afgani Almonds only)
- 25. Tamarind 375 Grams (soaked and sieved)
- 26. Cinnamon (whole) 60 Grams
- 27. Large Cardamom (black) 60 Gram (bruised)
- 28. Mawli 22 Grams (color agent)
- 29. Saunf 30 Grams
- 30. Black Pepper 30 Grams
- 31. Ratan Jot 15 Grams (color agent)
- 32. Dhania 30 Grams
This recipe is believed to be a favorite of Maharaaja Hari Singh of Jammu & Kashmir. The original recipe had measurements in traditional tola masha and chattak but converted into standard grams/kg for the convenience. I have had mutton ‘achaar’ by many kilos but they don’t come close to even as a patch on this recipe. Let’s start then:-
1) Heat the mustard oil to a smoking point, then take two lemons and cut in halves and put their end on dry salt till they take up as much salt as possible. While the oil is still in fire and boiling hot, squeeze the salted lemons into it; again out them on salt and squeeze second time. That will separate the smelly gummy part of the mustard oil. Carefully decent the oil, while leaving top scum and sediment behind. This oil will be free of any smell.
2) Put the washed meat pieces in a vessel with half the quantity of salt and turmeric meant for it, and let the meat dry out on very slow fire. The meat will eventually be cooked in its own water and juices when fried.
3) (On second burner) Now fry the onions to a light golden color and take them out of the oil. Then fry meat pieces in oil to Brown color. (a few pieces at a time). Put the fried onions back in oil, when again it’s smoking hot and add garlic. This should be ready in little over 1 min aprox when garlic stops smelling. At this point take the oil off the fire so that garlic doesn’t get fried to cinder but allowed to cook slowly off the fire.
4) First add onion seeds, fenugreek seeds, whole chilies and Saunf and cook for a while in the oil (these ingredients are whole and should be soaked in water so that they swell) add the rest of dry ingredients and fry. Then add sieved Tamarind paste and sugar.
When well fried turn off the gas and wait for 5 mins and squeeze 6 lemons in it, add Worcestershire Sauce and Vinegar (please see that the dish is off the fire and not boiling) add fried pieces of meat and let it cool and transfer into glassware. You can replace mutton with any game bird too, like wild duck or jungle fowl but no broilers please, they just don’t impart that kinda taste.
Updated Tue, Aug 1 2006 3:36 pm
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Edited by Hippie at Heart, 01 August 2006 - 03:36 PM.
