1. Marinate the meat pieces with marinating mixture

2. Keep aside for an hour
3. In a pan heat 1/2 cup oil

4. Add green chillies, garlic and ginger and simmer for 5-7 minutes

5. Drain and keep aside.

6. In the same oil put the grated coconut and simmer till brown

7. Mix the simmered ingredients with the seasoning

8. Add the remaining oil and fry meat till golden brown

9. Let the meat in the oil cool

10. Add the masala and lemon juice to the meat pieces and mix well

11. Store in an air-tight jar and in cool place

12. Use after a day of preparing

Note: If there is not enough oil to cover the meat piece, heat some oil and when cools add to the pickle

Shelflife: 12-15 days