Firstly dry roast methi seeds, cumin seeds, onion seeds, coriander seeds for few seconds, cool them, blend them into a fine powder and put it aside.
Also make garlic paste and put it aside for later use.
Wash the boneless mutton pieces very well.
Take cooking vessel, add mutton pieces, add salt as per taste, add turmeric powder, add ginger garlic paste, half cup water.
Stir the mixture and cook it for about 25 to 30 minutes until there is no water remaining in it.
Take a wok, add oil generously and heat it.
Add the roasted mutton into the oil and fry the mutton until the mutton turns golden reddish color.
Add red chilli powder and mix well.
Add the blended powder of roasted methi seeds, cumin seeds, coriander seeds and onion seeds.
Add garlic paste into it.
Add lemon extracted juice generously into the cooking mutton.
Mix well and cook until oil appears at the corners on sim flame.
Do not overcook as the masala may stick to the base.
Switch off the flame.
Let the pickle cool for a while.
Transfer the pickle in an air tight container and store it in refrigerator.