Thursday, Dec 20 2007

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Meat Pickle - 2

By Meera Soni

Ingredients

1 kg meat (cut into 1" pieces)
10 garlic flakes (slited)
3/4 cup small ginger pieces
25-30 green chillies (slited)
1 cup grated coconut
1-1/2 cup oil
2 tbsp lemon juice

Simmer in 1 tbsp hot oil:
1 tsp turmeric powder
1 tbsp red chilli powder
1/4 tsp asafoetida
1/2 tsp fenugreek seeds
4 tsp mustard seeds
1/4 tsp cummin seeds
Salt to taste
(Make a seasoning of it)

For Marination: 2 tsp turmeric powder
3 tsp salt
1 tbsp lemon juice

Method:

1. Marinate the meat pieces with marinating mixture
2. Keep aside for an hour
3. In a pan heat 1/2 cup oil
4. Add green chillies, garlic and ginger and simmer for 5-7 minutes
5. Drain and keep aside.
6. In the same oil put the grated coconut and simmer till brown
7. Mix the simmered ingredients with the seasoning
8. Add the remaining oil and fry meat till golden brown
9. Let the meat in the oil cool
10. Add the masala and lemon juice to the meat pieces and mix well
11. Store in an air-tight jar and in cool place
12. Use after a day of preparaing

Note: If there is not enough oil to cover the meat piece, heat some oil and when cools add to the pickle

Shelflife: 12-15 days

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