Ingredients:
Marinate mutton in ginger-garlic paste, salt and jaggery for 1 hour.
Heat 4-tbsp oil in a pressure cooker and add mustard seeds, red chilies.
Add meat. Brown, stirring constantly. Add chili and turmeric powder, ginger
sticks and the ground spices. Add one-cup water and pressure cook till done.
Open and simmer till all water evaporates and the pickle is dry but not burnt.
Serve as a side dish.
Method:
NOTE: This pickle can't be preserved.