Description

Mutton Keema Pickle has its roots in the culinary traditions of rural India, where preserving meat was essential for long-term storage, especially before refrigeration. The practice of pickling meats dates back centuries, with each region adding its unique touch to the recipe. In Andhra Pradesh, for instance, the pickle is known for its fiery heat and bold flavors, reflecting the region’s love for spicy foods. Similarly, in North India, the pickle often includes a mix of garam masala and is typically enjoyed during festive occasions or as a special treat.
Ingredients and Preparation
The primary ingredient in Mutton Keema Pickle is minced mutton, which is marinated with turmeric, salt, and black pepper to tenderize and infuse initial flavors. The meat is then cooked in mustard or groundnut oil until it becomes crisp and most of the moisture evaporates. A separate tempering is prepared by heating oil and adding whole spices like mustard seeds, fenugreek, fennel, and nigella seeds. Finely chopped garlic and ginger are sautéed until golden, followed by green chilies and red chili powder. Vinegar or lemon juice is added to introduce tanginess, and the cooked keema is combined with this spice mixture. The mixture is simmered until it reaches a thick consistency, allowing the flavors to meld together.