Ingredients

½ kg Mutton boneless

2 tbsp Sesame (til)

2 tbsp Poppy seed (khus khus)

1 tbsp Ginger, grated (adrak)

1 tbsp Garlic, crushed (lehsun)

3-4 green chillies

1 cup Oil

3 tbsp Chili powder (lal Mirch)

1 tbsp Kolhapuri masala

2 tbsp Lime juice (nimbu ka ras)

2 tbsp Vinegar (circa)

Salt to taste (namak)

Method

• Wash the mutton well. Spread on a tray to dry out. Use kitchen paper to blot as much moisture out as possible.
• Marinate mutton with salt, ginger, garlic and chillies for 10 minutes.
• Pressure cook the mutton for 20 minutes or until cooked. Open the cooker. If there is liquid left in the cooker, put back on flame cook till dried out.
• Meanwhile in another pan, dry roast sesame and khus khus over low flame until crisp and light brown. Dry grind to a coarse powder.
• Heat oil in a wok and fry the mutton pieces for a while, add the sesame and poppy powder, chilli powder, kolhapuri masala and vinegar, stir well. Taste and adjust seasoning.
• Take off the flame and add the lime juice and mix well. Cool and transfer to a sterilised, clean dry glass pickle jar. The pickle is ready to eat but gets better after 1 day. THe pickle should last upto 3 weeks in the refrigerator.