Mutton Keema pickle is a Hyderabadi spicy item prepared by boneless mutton pieces & it has got every flavors of pickle & is also known as ‘gosht ka achar’ there in Hyderabad.
The term pickle itself makes us feel that the whole system is quite lengthy & taxing but the steps are not that problematic & the keema pickle could be stored for couple of days. Here’s the recipe of it.
INGREDIENTS FOR MUTTON KEEMA PICKLE:
- 250g-Keema (minced meat)
- 50g-Ginger (finely sliced)
- 50g-Ginger paste
- 50g-Garlic cloves(whole)
- 50g-Garlic paste
- 50g-Chilli Powder
- 50g-Green Chillies (slit)
- 1 tsp-Cumin seeds (Jeerakam)
- 1 tsp-Cumin seed powder(Jeerakam)
- 1 tsp-Turmeric Powder
- 1 inch pieces-Cinnamon (Patta)
- 3 nos-Cloves (Grambu)
- 300g-Groundnut Oil (Nallenna)
- 1/4 cup-Vinegar
- 2 cups-Warm water
- Salt - As needed
PREPARATION FOR MUTTON KEEMA PICKLE:
1) Clean the minced meat properly & drain.
2) Grind together cloves, chilli powder, cumin seeds, turmeric powder, cinnamon in slight vinegar. Put the mixture beside.
3) Take 2 teaspoon of the ground chilli mixture & add some salt. Apply on minced meat & let it marinate for thirty mins.
4) After marination, include 1/2 cup water & cook in low heat till water has vaporized fully.
5) Take a vessel & pour 150g groundnut oil. Heat the oil & fry crisp the prepared minced meat.
6) Detach from oil & stay beside.
7) Pour the remaining oil in a wide bottomed pan. Heat the oil & fry the sliced ginger.
8) Include cumin seeds & green chillies & garlic. Saute & drop remained ground chilly mixture.
9) Once the oil accumulates on top, pour 1 1/2 cup warm water. Drop needed salt.
10) Boil the mixture & when gravy acquired the expected continuity, reduce the heat & add fried keema, ginger paste, garlic paste, cumin seed powder & remaining vinegar.
11) Cool keema pickle & preserve in glass bottles.
12) Check for oil floating on surface of pickle. Your Mutton Keema Pickle is ready.