MUTTON LONCHE (-MEAT PICKLE)

Before I share today's interesting recipe, A little bit background of my city,the place which makes this recipe so interesting 😉 I live in Kolhapur, Maharashtra. My city is a place of cultural and religious importance. Known also for it's famous Kolhapuri Chappals. My city is a perfect blend and balance of culture, cuisine and modernism. If you are planning to visit the integral part of India, Do consider visiting Kolhapur which is steeped with History and played a pivotal role in the Hindavi Samrajya.( The land of Chattrapati Shivaji Maharaj.)

SOME GLIMPSES OF KOLHAPUR CITY.

The Royal family still resides here.😀

My city also is a place which was ruled by the Erstwhile Shahu Maharaj,Who believed in Equality and worked hard for the upliftment of his subject. Even today their family is an integral part of Kolhapur's Political landscape. So as the political  pot is simmering, I hope the best one win's. The Maharajas are also known for their love for good authentic food ♥️

Today's recipe is very unique, In olden days as the kings went to war,the khansama (King's royal chef) had his work cut out for him.To make the meals as delicious as possible with the ingredients you had on hand + You also had to take care that it didn't spoil. From such want came Today's recipe Mutton Lonche This Recipe is unique because it could be carried for long distance without worrying about the spoilage and It could be made easily on the hunting trips with freshly hunted meat and with very few ingredients. So what are we waiting for let's get started.

• INGREDIENTS :
• 🍖 Meat: 1 Kg ( boneless and bite-sized)
• Ginger  : Grated 2 to 3 tablespoon
• Garlic  : Crushed  2 tablespoon
• Coriander  : Finely chopped 2 tablespoon.
• Green chilies  : 8 to 10 slit in the middle.
• Desiccated Coconut  : 1 bowl roasted golden brown
• Onion - 4 medium, thinly sliced and golden fried.
• Red chili powder  : 2 tablespoon
• Garam masala powder : 1 teaspoon.
• Poppy seeds ( khas khas) : 2 tablespoon.
• Sesame  seeds : 1TBSP
• Salt : To taste
• Turmeric: A pinch  or 1/4 th teaspoon.
• Oil - 4 to 5 tablespoon.

• PREPARATION :
• Clean the meat and wash thoroughly.
• As mentioned above, keep the pieces bite-sized. Rub salt and turmeric  properly, add a little water and pressure cook for  10 to 15 minutes (Quick 8 whistles)Or till it is tender, fall apart Or if you prefer a bit chewy,give 2 to 3 whistles and switch off the heat to have medium-rare meat 🍖
• Remove the steam and drain the meat of all stock (It can be used to make Mutton-Curry ) the meat has to be dry.
• In a pan, heat the oil,add bay-leaf ,green chilies, ginger,garlic and stir,when it gives that beautiful aroma and you see the oil,add Red chili powder and the remaining ingredients like turmeric, salt(Check the salt quantity first as we have already added salt while steaming the meat)
• At this stage, add the meat and mix it well,keep stirring. Stir gently so as not to create threads of the meat.
• Now you can add  the grated roasted coconut, sesame seeds,Golden brown onions and poppy seeds  and give a nice stir and reduce the flame on the simmer mode,cover it and let it slow cook for the masala to nicely mix with the meat Keep it for 5 minutes
• After 5 minutes, remove the cover and add garam masala powder and 1 tablespoon Ghee (It is optional) stir again for 2 to 3 minutes and switch off the flame.
• Garnish with coriander and serve hot  with chapati, roti bhakri (Jowar bread) or Naan.

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