Thursday, 27 February 2014

SALTED & SPICED MEAT (Beef, Pork, Mutton)

INGREDIENTS
  1. Rock Salt  30 gms. OR 4 Level Tablespoon
  2. Kulmi Soda 60 gms. OR 5 Level Tablespoon
  3. Pappad Khar  30 gms. OR 4 Level Tablespoon
  4. Nutmeg 1 Pod Ground
  5. Green Chillies 10 -12 Slit with seeds
  6.  Black Pepper Pods 10 Whole
  7. Cloves  10 Whole
  8. Red Chilly Powder 3 Heaped Teaspoons
  9. Citric Acid Powder 1 Level Teaspoon crushed
  10. Jaggery 2 Heaped Tablespoon powdered
  11. Lime 6 – 12 (1/3 to ½ Cup)
  12. Honey 2 – 3 Tablespoons
PROCEDURE

  1. Grind reasonably fine the first 3 ingredients and roast lightly
  2. Wash and dry the meat pieces
  3. Pound the meat pieces lightly with a heavy pestle and place in a big non-corrosive vessel, preferably glass
  4.  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.) 
  5.         Squeeze /Pour  the lime juice .
  6. .      Poke the meat well all over, place a non-corrosive lid to cover the entire meat and place weights of 1.5 – 2 kgs.
  7. Leave at room temperature (up to 25 C) for 3-4 days, poking and turning the meat over at least twice a day
  8. Pressure cook the meat with all the contents of the bowl for 45-60 minutes
  9. Drain out all liquid, dry meat on stove and refrigerate  overnight
  10. Heat the honey in a pan and braise the meat all over, one piece at a time   
  11.  Cut into fine thin slices and serve.