Naga Beef Pickle
Naga Beef Pickle a deliciously finger licking recipe to treat your family and friends. This lip-smacking beef pickle is irresistible and one can’t resist it. It is flavorsome and tastes superb. Meat pickle is a very popular recipe in Nagaland. Beef and Pork Pickle are prepared mostly with king chilly as we love spicy and Naga ginger which is more spicier and pungent in taste.
Equipment
- 1 Frying pan
- 1 mortar and pestle
- 1 Spatula
- 1 Pressure cooker
Ingredients
- 1 kg Smoked Beef (or fresh beef)
- 100 grams Naga Ginger (or use regular ginger)
- 100 grams Garlic
- 50 grams Red Chilli ground or flakes (or store bought red chilli powder)
- 2 Pieces Naga King Chilli (optional)
- 1/4 cup Vinegar (4 tablespoon)
- 1/2 cup Mustard Oil (or refined/vegetable oil)
- 3-4 tablespoon Salt (or as per taste)
- 1 cup Water
Instructions
- Soak the Naga King Chilies in little hot water for 2-3 mins and coarsely mash them.
- In a pressure cooker add the cubed meat, salt to taste, Naga King Chilli, water and pressure cook for 10 minutes.
- Open and let the water evaporate completely. Remove the meat in a bowl and let it cool down.
- Coarsely pound the ginger and garlic in a mortar and pestle and keep aside.
- Now take the cooked meat and shred them into thin strips.
- Heat oil in a pan. Add the coarsely grounded ginger garlic and saute for a min. Add the grounded chilies and saute for a minute.
- Add the shredded meat, salt to taste, mix well and fry on medium heat stirring frequently for about 15 minsutes.
- Add vinegar, mix well and fry on high for about 5-10 minutes and take it off the heat.
- Let it cool down completely and store in sterilized jar.
Notes
- The recipe uses smoked beef. you can use fresh beef meat to make this pickle.
- You can use chicken and pork instead of beef.
- Regular ginger can be used instead of local Naga ginger.
- Refined sunflower oil or vegetable oil can be used instead of mustard oil.
- The recipe uses local dry red chilly pounded. You can coarsely grind the dry red chilly in grinder or use store bought chilly powder