Gosht Nu Achar
|Lamb||2 Kilogram, washed, dried, deboned and cut into two-inch pieces with fat removed|
|Vinegar||3⁄4 Liter (Navsari)|
|Cinnamon||3 (1 Inch Pieces)|
|Ginger||2 1⁄2 Inch|
|Garlic pods||3 Large|
|Cumin seeds||1 Tablespoon|
|Coriander seeds||1⁄2 Cup (8 tbs)|
Rub some salt into meat pieces and fry in oil with whole spices till well browned and cooked.
Add ground spices, with sugar and salt.
Simmer gently till spices and meat are well amalgamated and cooked through.
Cool and bottle, keeping pickle covered with oil.
Keep in a cool place.
Nice to take on picnics.
It will keep for 6-12 months.