Grind all the ingredients together except got the mutton to a smooth paste
,adding little water . Taste and adjust . The salt and hotness should be
more than required only then will it get into the meat and dry out well.
Wash the meat , drain and pay dry .( my grand ma never used to wash the
meat , my mom also does the same but I just can't do that ) apply the
ground masala with the pat dried meat and mix well . String the masala
mixed meat with a help of a needle and heavy twine . ( I use metallic thin
wire to string , as there is no need for a needle or twine . Hassle free )
tie the stringed meat over a high place where there is good sun light
(which helps the meat to dry out fast ) and beware no cats or dogs can
access the meat hanging .
Keep a gap of 1/2 inch between each piece of meat . Dry it in the sun for
at least one week or more till the meat is dried out really well and
sounds like a stone dropped when dropped in your kitchen counter .
This dried meat can be stored in air tight containers for a year or more .
When ever required take 8 pieces of meat ( serves 3-4 people ) and hammer
( i use a real hammer , place the dried meat over the ammi kal (sil patta )
and hammer ) it well till it gets to a thin spread out meat piece .sherd
the hammered meat piece into thin shreds .
Heat coconut oil or ghee and fry the dried shredded meat for 1 1/2 minutes
until it cooks through and gets crispy . Drain and serve when cooled a
little as the crispness is felt only when cooled down .
Takes 4 to 6 days to dry the meat and 8 minutes to fry.
Store it in air tight containers . An ideal dish ,best served with boiled white rice for lunch or with kanji .