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.