Chutneys, Pickles and Relishes Recipes - Lamb Pickle

Ingredients

• 900g/2 lb lamb, cubed

• 225g/8 oz onions

• 1 bulb garlic

• 225g/8 oz ginger root

• 450ml/3/4 pt mustard oil

• 450ml/3/4 pt wine vinegar

• 15ml/1 tbsp chili powder

• 15ml/1 tbsp mango powder

• 5ml/1 tsp cumin seeds

• 6 cardamom pods

• 6 cloves

• 2.5ml/1/2 tsp grated nutmeg

• 2.5ml/1/2 tsp ground mace

• 30ml/2 tbsp salt

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Method:

1. Place the meat in a heavy-based pan and cook over a low heat until the liquid from the meat dries up. Grind the onions, garlic and ginger to a paste. Heat the oil and fry the paste until browned. Add the mix and fry for 2 minutes.

2. Add half the wine vinegar and all the remaining spices and simmer for 10 minutes, stirring continuously. Remove from the heat, stir in the remaining wine vinegar and leave to cool. Store in airtight jars.