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Maas Achar (Lamb Pickle) Recipe

The lamb is cooked on low heat in mustard oil and then whole pickling spices and vinegar are added.

It basically starts out as Jungli Maas (Confit) except we will use mustard seed oil for cooking in place of Ghee. After the meat is tender, we will stir in the whole pickle recipes used to make traditional Mango Pickle and some vinegar.

Jungli Maas (Lamb Confit)

This extends the shelf life of Jungli Maas from a few week to a few months.

For meat, we can use Pork, Deer, Goat, Lamb.  Rabbit and chicken just don't go well with mustard seed oil. For Indian pickles, mustard seed oil is almost a must with the whole pickling spices.

I will use my favorite meat: lamb.

How to cook lamb?

Ingredients

Confit

1. Lamb (Boneless cubed 1"): 2 Pound

Cut into ¾" thick cubes or slices.

2. Salt: 3 teaspoons

3. Mustard Seed oil: 2 Cups

Pickling Spices

1. Crushed Red Peppers: 4 Tablespoons

2. Fennel seed: 2 Tablespoon

3. Cumin seed: 2 Tablespoon

4. Fenugreek seeds: 2 Tablespoons

5. Mustard seeds: 2 Tablespoons

6. Turmeric powder: 2 teaspoons

7. White vinegar: 1 Cup

Method

Confit

Add Lamb, salt, and Mustard Seed oil. Put it in a heavy bottom pan. Check temperature. You want to keep the temperature between 180º F to 190º F. Cook covered. Make sure, not to exceed 190º F.

Make sure there is always, at least ¾" of oil floating on top of meat.

Stir Occasionally.

It will take about six to eight hours for tender lamb.

Do NOT Shut off heat.

Pickling

1. Add pickling spices except vinegar. Cook for about 5 minutes. This sterilizes the spices. Turn off heat.

2. Stir in white vinegar.