Description

Mutton Boneless Pickle is a rich and flavorful traditional delicacy made with tender, boneless mutton pieces slow-cooked in aromatic spices and preserved in oil. This pickle offers a perfect balance of spice, tanginess, and deep meat flavor, making it an ideal side dish with rice, roti, or curd rice. Prepared using age-old methods, it stays fresh for longer and delivers an authentic homemade taste in every bite.

Ingredients

• Boneless mutton – 1 kg

• Red chili powder – 3 to 4 tbsp (adjust to taste)

• Turmeric powder – 1 tsp

• Salt – as required

• Ginger-garlic paste – 3 tbsp

• Lemon juice or vinegar – 2 to 3 tbsp

• Mustard seeds – 1 tbsp

• Fenugreek seeds – 1 tsp

• Cumin seeds – 1 tsp

• Curry leaves – a handful

• Garlic cloves (optional) – 10 to 12

• Oil (sesame oil preferred) – 1½ cups

• Recipe Process

  1. Cook the Mutton:
     Wash the boneless mutton thoroughly and cook it with turmeric, salt, and ginger-garlic paste until the meat becomes soft and tender. Allow it to cool completely.

  2. Fry the Mutton:
     Heat oil in a pan and shallow-fry the cooked mutton pieces on medium flame until they turn golden brown and slightly crisp. Remove and keep aside.

  3. Prepare the Spice Base:
     In the same oil, add mustard seeds, cumin seeds, fenugreek seeds, garlic cloves, and curry leaves. Sauté until aromatic.

  4. Add Spices:
     Lower the flame and add red chili powder and salt. Mix well without burning the spices.

  5. Combine Everything:
     Add the fried mutton pieces to the spice mixture and stir well so the meat is evenly coated.

  6. Finish the Pickle:
     Add lemon juice or vinegar, mix thoroughly, and cook for 2–3 minutes. Turn off the heat and let it cool completely.

  7. Storage:
     Transfer the pickle into a clean, dry airtight jar. Refrigerate for a longer shelf life.