Minced Meat Pckle

admin, January 20, 2015

Serving Size: 1 JAR

Ingredients:

  1. 1/2 kg. mince meat (lamb or beef)
  2. 2 level tsp. ground black pepper
  3. 2 tsp. salt, adjusted to taste
  4. 1 1/2 tsp. turmeric powder or haldi
  5. 125 gm. mustard oil
  6. 10 cloves of garlic, peeled
  7. 4 inch piece ginger, peeled
  8. 250 ml. mustard oil
  9. 1 tsp. mustard seed*
  10. 1/2 tsp. nigella*/kalaunji/kalownji seeds (nigella sativa)
  11. 1 tsp. fennel* seeds
  12. 1/2 tsp. fenugreek* (methi) seeds
  13. 6-7 green chillies, stalks removed and chopped roughly
  14. 2 tsp. chilly powder, adjust to taste
  15. 100 ml. vinegar or bottled lemon juice

 

Directions:

  1. Place meat in a bowl, add pepper, salt & turmeric, mix and keep aside for half an hour.
  2. Heat 150 ml. of the oil and fry the minced meat in it, until it looks crisp and most of the water has evaporated. This may take a while, meat has a lot of water. Keep aside.
  3. Grind/finely grate garlic and ginger & keep aside.
  4. Heat remaining 250 ml. oil, add all seeds marked*. When they crackle/splutter, add garlic and ginger and fry until light brown and oil separates.
  5. Add green chillies and chilli powder, stir fry for half a minute or so.
  6. Add vinegar and fry for a minute.
  7. Add the fried meat, stir and simmer for 5-10 minutes or longer, until it has a thick consistency.
  8. Cool and bottle. I keep the bottle in the fridge, but I am sure she kept it at room temperature.
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