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Home Dish Khasi ko masu ko achar / Mutton Pickle

Khasi ko masu ko achar / Mutton Pickle

Name: How to cook Khasi ko masu ko achar / Mutton Pickle - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 kg
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Khasi ko masu ko achar / Mutton Pickle

I love this Nepali style Mutton Pickle ...you can make it with chicken or any meat ....preferably put enough oil so that the meat pieces are soaked in oil all time in the bottle...the texture is like Sukuti / dried meat.

Ingredient

Food ration :

1 kg

Cooking time :

45 minutes

1 kg

Mutton cut into small pieces (boneless preferred)

1 cup

Mustard oil for cooking the pickle

1/2 tsp

Methi/ Fenugreek seeds

1.5 tbsps

Garlic paste

1 tbsps

Ginger paste

1/2 tsp

Turmeric powder

1/4 cup

White vinegar

2 tbsps

Whole Cummin seeds

1 tbsps

Coriander seeds

1/2 tbsp

Black peppercorns

1/2 tbsp

Yellow mustard seeds

1/2 tbsp

Black Mustard seeds

Whole Red chillies or as per your preference

Cooking instructions

* Step 1

Deep fry the meat till it becomes brown, gets cooked and excess water of the meat is dried up. Dry roast the masalas listed above, cool it a bit and grind everything. Prepare all other ingredients.

* Step 2

* Step 3

Heat mustard oil in a kadai and add the methi seeds, then add in the ginger garlic paste saute and fry it and then add the fried meat and mix it then add the salt and cook for sometimes, keep the flame low.

* Step 4

* Step 5

Then add the roasted masala powder mix well and cook for some more minutes. Put off the flame and let it cool. Then put it in a clean dried glass jar and store it in fridge. Sometimes put the bottle upside down so that the oil covers the upper portion of the meat. Keep it in the fridge and relish it with your rice and dal whenever you have no time to cook other side dishes. It goes well for 2-3 months but mine finishes before that 😉😃, use dry fork/ spoon to take out the meat pickle.