The Lamb Pickle

Contributed by: Pallavi Viswanathan

When I feel a little run down or have no appetite, I start to crave for my grandmother’s lamb pickle. No other dish can beat this mouth-watering treat.

As a little girl, I would run into Naani’s arms and pester her to make this dish for me. Even though the process is tedious, she would always oblige me. A few days later, a special ceramic pickling jar would appear on the table. It would be especially marked for me.

Today I work as a chef with my own home-based business serving Hyderabadi dishes from my heritage. There is no doubt that it is Naani that inspired me – thoughts of her and her cooking warms my heart and fuel my passion for cooking.

Portion: 4 - 5 pax
Prep Time: 5 hrs 15 mins
Cook Time: 60 mins
Total Time: 6 hrs 15 mins


• 250g lamb (boneless)

• 5 pcs green lemon (medium size)

• 60g ginger

• 60g garlic

• 100g cumin seeds

• ½ tbsp turmeric powder

• 3 tbsp chilli powder

• 50g salt

• 1 pinch of citric acid

• 5 pcs curry leaves

• 2 tbsp cooking oil


1. Rub some salt and turmeric powder to lamb and leave it for 5 mins.

2. Wash lamb under running water – this technique is to eliminate potential bacteria growth on meat.

3. Cut lamb into small cubes.

4. Squeeze out juice from green lemon.

5. Season lamb with salt, turmeric powder and lemon juice.

6. Marinate lamb in refrigerated condition for 5 hrs.

7. Peel ginger and garlic. Blend till they become a paste.

8. Heat up wok with oil.

9. Stir-fry ginger and garlic paste till fragrant under low flame

10. Add cumin seeds to ginger and garlic paste under medium flame for 10 mins. Continue to stir-fry.

11. Add marinated lamb followed by salt and chilli powder.

12. Make adjustment to the seasoning if required.

13. Add a pinch of salt to ensure all the flavors blend in with the lamb and seasoning.

14. Continue to cook for about 50 mins under low heat till the lamb pickle produce fragrant aroma.

15. Add citric acid and curry leaves.

16. The dish is ready to serve and consume.

Helpful Tips

Always choose meat which is tender pinkish in colour as it cooks faster & tastes succulent.

Store lamb pickle in an air tight sealed ceramic jar at a cool dry place for 2 days for better taste.

Alternatively, pickle in the fridge for up to 2 weeks. Take out the portion that you like, leave it to room temperature (about 2 hours) before eating or serve hot if preferred.