Category: condiments

Posted in condiments

Hyderabad style Spicy Lamb (Mutton) Pickle.

Posted on by Manisha’s Kitchen
Lamb pickle

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.

I hope you will enjoy this delicious lamb pickle.

Posted in condiments

Simple Cinnamon Plum Jam

Posted on by Manisha’s Kitchen

We make fruit jams to preserve seasonal fruit and fruit taste for a long time so we can enjoy any fruit taste any season. I would like to share my homemade Plum Jam recipe. I have used freshly picked plums from one of my friends house. It is very easy to make and store. You can enjoy this any season and gift it to your friends and relatives.

Ingredients for plum Jam:

  • Fresh plums 2kg
  • sugar 1kg
  • cinnamon add to taste.
  • water 400ml.
plums,sugar,cinnamon and water.

prep time ; 5 to 10 minutes

cooking time; 30 minutes

step-by-step-recipe:

Firstly, wash all plums thoroughly. Dry them naturally. Cut the plums around the seed so you can take out the stone easily.

Wash and cut the plums and take out the seeds.

Take a clean deep pan and pour in the 400ml of water and add the plums; cook until soft and juicy.

boil the plums until turns int soft and juicy.

Add the sugar and cinnamon powder. Stir well and cook until the mixture becomes semi thick.

Add sugar and cinnamon powder and cook until semi thick.

Allow it to cool down for a few hours. Take a clean glass jar and carefully pour in the jam and seal it with the lid. Store this in a cool place.

Pour into the clean glass jar. Place into dry cool place.

You can gift this to your friends and relatives.