Heat sufficient oil in a kadai. Heat 3-4 tablespoons oil in a non-stick pan.
Roughly chop dried red chilies. Add mustard seeds, curry leaves, cloves and ginger to the pan and mix well. Add red chilies and mix well.
Now add turmeric powder and mix again. Switch off the heat, cool down the mixture to room temperature and add cumin powder, mustard powder, salt and 1 tablespoon red chili powder and mix well.
Deep-fry the mutton pieces in hot oil till crisp.
Drain and add the mutton pieces to the pan and mix well. Adjust salt and add remaining red chili powder and mix well.
Take out 2-3 ladles full of hot oil from the kadai and add to the pan and mix well.
Cool down the mixture to room temperature. Add lemon juice and vinegar and mix well.
Transfer the mutton pickle into a sterilized bottle and pour another 1-2 ladles full of hot oil from the kadai on top. Screw on the lid and store.