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Beef Pickle  from
Pearl Subramanian

Beef Pickle
Beef Pickle 1 Kg. Beef (without bones & fat) - cut into small pieces of approx. ", wash, drain & keep aside in a glass bowl -
To the drained meat pieces add:- 1 Tbspn Ginger/Garlic paste; 1 Tbspn Chilly pwd. - or to taste; Turmeric powder tspn; Salt to taste; Vinegar - cup or a little more if desired.
Mix the meat pieces well with the masala, cover the mouth of the glass bowl with cling film & place in fridge to marinate for 2 days. On the 3rd day - pour sufficient oil for deep frying - when the oil is hot - gently squeeze the meat pieces & deep fry on medium heat till golden brown - don't fry the meat too much it will become hard - once the meat pieces have fried, drain & remove keep aside.

In the meantime prepare the Masala for Frying & Grinding.
Grind to a fine paste with Vinegar the following ingredients & keep aside: (No water to be used at all for Grinding or for the Pickle).
10 - 12 Dry Chillies (De-seeded); 1 1/3 tspns. Pepper Corns; tspn. Mustard Seeds; tspn. Methi Seeds; 2/8 tspn. Jeera Seeds; 2 2/3 pcs. of 1" each - Pattai; Cloves-12 nos.

Ingredients for frying: 10-12 Green Chillies cut in two & deseeded & kept aside, Curry leave 3-4 sprigs; Garlic Pods -12-15 finely sliced & kept; Ginger 1 " pc. Finely shredded - & kept. 

Use the same oil (the oil should be approx a cup), in which you have fried the beef pcs. When hot put the ingredients for frying & fry the same till a good smell arises, & the garlic turns golden brown - now add the ground masala paste & the juice from the marination , continue to fry on low to med. Heat till the oil comes to the surface & a good aroma arises - now add the fried beef pieces & mix well leave to simmer for about 5-7 mins. Check for salt - remove from fire, leave to cool - when cold bottle & keep aside for use. 

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