Kolhapuri Muttonache Lonche (Goat meat Pickle from Maharashtra)

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)

Steps

1. Wash the mutton well. Spread on a tray to dry out. Use kitchen paper to blot as much moisture out as possible.
2. Marinate mutton with salt, ginger, garlic and chillies for 10 minutes.
3. 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.
4. Meanwhile in another pan, dry roast sesame and khus khus over low flame until crisp and light brown. Dry grind to a coarse powder.
5. 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.
6. Take off the flame and add the lime juice and mix well. Cool and transfer to a sterilized, 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.