If you don't want to pickle with the seasoning you bought, you can prepare a few things for pickling yourself. For example, onion, garlic, coriander and cooking wine are essential. If there are no onions, you can use green onions instead, but it is best to use onions, because onions can absorb the taste and suck away the smell of mutton.
Chop the onion first and then put it on a plate for later use, then pat the garlic flat and put it on a plate, and the same is true for coriander. When it is ready, put all these ingredients in the mutton and stir well, and at the same time pour in the cooking wine and stir together.
It's better to put some sea salt into it after mixing, instead of using salt, use sea salt. Because sea salt has a fresh flavor, it can stimulate the meat flavor of mutton and make the meat taste more delicious. It takes at least 12 hours to marinate in this way, and it is better if it can be marinated for 24 hours.
After pickling, remove all the onions, garlic and coriander, and wash the mutton. At this time, if you smell it again, you won't smell very smelly. Marinated mutton can be mixed with cumin powder, oil and Chili powder, and then marinated for about 5 to 6 hours.
Pickled mutton can be worn with skewers, and you can wear a few pieces of mutton and an onion when you wear it. In this way, when roasting, you will find that you can't eat the smell of mutton at all.
It is actually possible for some people to marinate mutton with white wine. White wine can also remove the smell of mutton, but it is not as good as this. Moreover, it is healthier to marinate in this way. After all, white wine is wine, even if the smell of smell is removed, but the body absorbs the ingredients of wine. So I still recommend the above method for pickling.