This is the recipe of my favourite, amazing lamb pickle which I learned from my friend’s mother. She is 61 year old from Hyderabad, South India. Her own version, which is absolutely delicious, uses mutton instead of lamb as lamb is a less popular meat in India. The pickle can be preserved for at least 1-2 months in the fridge. The taste of the pickle masala is extremely addictive… so I learnt her recipe and started making lamb pickle. My family and friends love this pickle. That’s why I would love to share this recipe with you.
Ingredients: Quantity:
boneless lamb Or boneless mutton: 2kg
fenugreek seeds: 2tbsp
Whole cumin seeds: 2tbsp
cloves: 15 pieces
cardamom : 10 pieces
cinnamon stick: 2 pieces
whole coriander: 4tbsp
Red chilli powder: 200gm
fresh ginger paste: 15gm
fresh garlic paste: 15gm
fresh lime: 12
oil for fry: 200ml
oil for pickle: 800ml
salt: 10 to 12 gm or as per your test.
portion : 2kg
Preparation and cooking time: 1 hour 30 minutes.
STEP—BY—STEP—RECIPE
Remove any excess fat from the lamb.
Cut into small pieces.
Small pieces of lamb
Fry lamb till water comes out and feel tender.
Fry the boneless lamb pieces until water comes out and it feels tender and looks golden.
After that, slightly roast the whole spices.
Make a powder from the whole spices in the grinder.
Roast the whole spices slightly
Make a powder in a grinder
Then make the ginger and garlic paste.
Wash the limes, dry them, and cut into halves.
Take the lime juice out from all limes and sieve the mixture to separate the lime juice.
After that take the deep pan and add 800ml of oil and heat.
When the oil is heated, add ginger and garlic paste and stir for 2-3 minutes.
Add whole spices powder, red chilli powder and stir well at least for 5 minutes on low flame.
Garlic and ginger paste
Roasted spices powder and red chill
Then add salt and lime juice; stir well.
Fresh lime juice
salt
When the paste turns semi-thick then turn off the gas.
Finally, add all fried lamb pieces and mix it properly.
Add fried lamb into the spiced pickle masala.Mix it well all the mixture
Let the pickle cool down and store into a sterile glass jar.
Place in the fridge.
Serve one or two spoons with your Indian meal.
It is spicy but delicious and tempting.
special note:
Adjust the amount of red chilli on your taste.
Lime juice, spices, oil and salt can preserve pickle at list 2 months.
Hello Friends,
I am Manisha.
Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity.
When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma."
Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember.
I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....!
I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years.
Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey.
With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness.
With best wishes to all of you.
Yours
Manisha.
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Spice Aromas by Manisha 