INGREDIENTS
- Rock Salt 30 gms. OR 4 Level Tablespoon
- Kulmi Soda 60 gms. OR 5 Level Tablespoon
- Pappad Khar 30 gms. OR 4 Level Tablespoon
- Nutmeg 1 Pod Ground
- Green Chillies 10 -12 Slit with seeds
- Black Pepper Pods 10 Whole
- Cloves 10 Whole
- Red Chilly Powder 3 Heaped Teaspoons
- Citric Acid Powder 1 Level Teaspoon crushed
- Jaggery 2 Heaped Tablespoon powdered
- Lime 6 – 12 (1/3 to ½ Cup)
- Honey 2 – 3 Tablespoons
PROCEDURE
- Grind reasonably fine the first 3 ingredients and roast lightly
- Wash and dry the meat pieces
- Pound the meat pieces lightly with a heavy pestle and place in a big non-corrosive vessel, preferably glass
- Sprinkle and thoroughly cover the meat with the roasted mixture and 4,5,6,7,8,9 & 10. (For non-spicy or less spicy, do not use or adjust quantities of ingredients 5,6,7 & 8.)
- Squeeze /Pour the lime juice .
- . Poke the meat well all over, place a non-corrosive lid to cover the entire meat and place weights of 1.5 – 2 kgs.
- Leave at room temperature (up to 25 C) for 3-4 days, poking and turning the meat over at least twice a day
- Pressure cook the meat with all the contents of the bowl for 45-60 minutes
- Drain out all liquid, dry meat on stove and refrigerate overnight
- Heat the honey in a pan and braise the meat all over, one piece at a time
- Cut into fine thin slices and serve.