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I am so happy today, this is my 100th post, and what a ride it has been but I think I am happiest cooking and then blogging about it, really!
This pickle is one of my mom's signature dishes, (did I tell you she used to take cooking classes), it is a classic and is soooo delicious, anyone who tastes it once always keeps asking for more, it is Gagan's absolute favorite too and wins hands down over any other non-veg dish.
The pickle is spicy, sour and has a touch of Goan vindaloo style to it I think, it is full of flavor and is very good with paranthas and rice as well as on its own, it is actually my mom's secret recipe and it took a huge amount of coaxing and cajoling to get it out of her!
INGREDIENTS-
- Boneless mutton-1 kg
- Garlic-3 and a 1/2 whole heads peeled and ground to a paste
- Mustard oil-1 cup
- Red chillies whole-5
- Black cardamom-5
- Cinnamon sticks-3
- Cloves-7
- Cumin seeds-2 tbsp+1 tsp
- Cayenne pepper(deggi mirch)-1 tbsp
- Vinegar-1/2 to 3/4 cup
- Salt to taste
Method-
With a sharp knife chop boneless mutton into bite size pieces, DO not wash the mutton, dry roast and grind all the dry masalas together except for red chillies, marinate mutton pieces in about half head of garlic and 1 tsp dry masala, leave for an hour.Now after an hour, heat oil in a pressure cooker add the cumin seeds and let crackle, next add the garlic paste, marinated mutton and all the rest of the ingredients except vinegar, dry roast the mutton for 5 minutes then close lid and give 4-5 whistles, let pressure drop by itself, DO not add any water.Open the lid and on medium flame dry roast the mutton, stirring all the time and adding vinegar little by little, till oil leaves sides of pan , add salt, keep frying till totally dry.
This pickle can be transferred to a clean container and will keep stored in the refrigerator for several weeks,IF it lasts that long!
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