Mutton Lonche with Jowar Bhakri

Instructions

1. 1

   Marinate the Mutton

   • Wash the mutton pieces thoroughly under running water. Pat them completely dry with paper towels. This step is critical for the pickle's shelf life.
   • In a large bowl, combine the mutton pieces with ginger-garlic paste, 0.5 tsp of the turmeric powder, and 1.5 tsp of the salt.
   • Mix well, ensuring each piece is evenly coated. Cover and let it marinate for at least 30 minutes at room temperature.
2. 2

   Pressure Cook the Mutton

   • Transfer the marinated mutton to a pressure cooker. Add 1/4 cup of water.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the mutton is tender but still holds its shape.
   • Allow the pressure to release naturally. Open the cooker and strain the mutton, reserving the stock for another use (like a soup or curry).
   • Spread the cooked mutton pieces on a plate or tray in a single layer to cool down and air dry for about 20-30 minutes.
3. 3

   Fry the Mutton Pieces

   • Heat 1/4 cup of the mustard oil in a heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, carefully add the cooked and dried mutton pieces. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and slightly crisp on the edges.
   • Using a slotted spoon, remove the fried mutton from the pan and set it aside.
4. 4

   Prepare the Pickle Masala

   • In the same pan, add the remaining 1.25 cups of mustard oil. Heat it on medium-high until it becomes very hot and just starts to smoke. This process removes the oil's raw pungency.
   • Reduce the heat to low and let the oil cool slightly for about 2 minutes.
   • Add the mustard seeds and fenugreek seeds. Allow them to splutter for 30-40 seconds.
   • Add the asafoetida and the crushed garlic cloves. Sauté for about a minute until the garlic is fragrant, being careful not to burn it.
   • Turn off the heat completely and let the oil cool for another minute.
5. 5

   Combine and Finish the Pickle

   • With the pan off the heat, add all the powdered spices to the warm oil: Kashmiri red chili powder, regular red chili powder, coriander powder, cumin powder, the remaining 0.5 tsp turmeric powder, and garam masala.
   • Stir immediately and continuously for 30 seconds to prevent the spices from burning. The residual heat will cook them perfectly.
   • Add the fried mutton pieces and the remaining 1 tsp of salt. Mix thoroughly until the mutton is well-coated with the masala.
   • Pour in the white vinegar and give it a final, gentle mix.
6. 6

   Cool and Store

   • Allow the Mutton Lonche to cool down to room temperature completely. This can take 1-2 hours.
   • Once completely cool, transfer the pickle to a clean, dry, and sterilized airtight glass jar.
   • Ensure there is a layer of oil floating on top of the mutton pieces, as this acts as a natural preservative. If needed, heat some more mustard oil, cool it completely, and pour it over the top.
   • Seal the jar tightly and let it mature in a cool, dark place for at least 3-4 days before consuming for the best flavor.