Meat Pickle - My Mother's Recipe || How to make meat pickle at home!<br />This beef pickle is unique, flavorful, and tangy. Can be enjoyed with any meal daal chawal, sabzi. Can be stored up to 2 months. (This will not gonna happen the jar will be emptied soon ☺️).<br />Ingredients <br />Beef/mutton small cubes 1 & 1/2 kg<br />Vinegar 1/2 cup<br />Red chilli powder 2 tbsp. or to taste<br />Salt 1 tbsp. or to taste <br />Turmeric powder 1 tsp. <br />Saunf (Fennel seeds) 1 & 1/2 tbsp. <br />Kalonji (nigella seeds) 1 & 1/2 tbsp. <br />Zeera (Cumin seeds) 1 & 1/2 tbsp. <br />Methi dana (fenugreek seeds) 1 & 1/2 tbsp. <br />Sarson ka tail (Mustard oil) 2 cups or as required.<br /><br />Directions <br />In a bowl add meat (beef or mutton small cubes) add vinegar, mix well and rest for 30 minutes. <br />After 30 minutes add marinated meat in a pan, mix well and cook on medium flame. Remove the scum. Cover and cook on medium flame until meat is tender and a small amount of water left (30-35 mins).<br />Add turmeric powder, red chilli powder, salt and mix well. cook on medium flame until water dries out completely. <br />After water dries out completely add mustard oil, fennel seeds (saunf), kalonji (nigella seeds), zeera (cumin seeds) whole, methi dana (fenugreek seeds) mix well and cook on low flame and fry till all the moisture evaporates and meat dries completely. Can be stored up to 1 month in an air tight container. Make sure all the pickled meat is completely covered with oil otherwise it will go bad or rotten.
