Lamb Or Venison Pickle - Punjab, India

Total Time: 49 hrs Preparation Time: 25 hrs Cook Time: 24 hrs

Ingredients

• Servings: 30
• 1 kg venison (or 1 kg lamb)
• 1/2 cup vinegar
• 1 teaspoon turmeric
• 1 garlic clove
• 2 tablespoons ground ginger
• 1 tablespoon coriander powder
• 2 large onions, finely sliced
• 1/4 cup oil
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 cardamom powder, powdered

Recipe

• 1 cut lamb into cubes and marinate in turmeric, chilli, salt and vinager.
• 2 overnight.
• 3 fry onions in oil till brown, fry ginger and garlic add coriander.
• 4 add meat and marinade and cook on low heat till tender and only oil remains.
• 5 bottle when cool. keep in fridge and eat within 60 days. let mature for a.
• 6 week after cooking before eating.