Eerichl Achaar (Lamb pickle)

Servings: 12

Author:

Pickling [/dishes/preserves/pickling/] Preserves [/dishes/preserves/]

Indian [/cuisines/indian/]

Instructions

1 Cook the lamb with vinegar, ginger, and salt until tender and dry.
2 Heat 4 tbsp oil in a wok (kadhai); add the cooked lamb, a few pieces at a time,
and deep-fry. Do not allow the lamb to harden.
3 Heat the leftover oil and the sesame oil together; add mustard seeds. When they
start spluttering, add turmeric powder and onions; saute until crisp. Remove
with a slotted spoon and drain the excess oil on paper towels.
4 In the same oil, add cloves, cinnamon sticks, and green cardamom; saute for a
while. Then add tomatoes. Keep stirring till the oil separates. Now add the
ground paste; mix well.
5 Add vinegar, salt, and 1 cup boiled water. Bring the mixture to the boil.
6 Add fried lamb, garlic, and ginger.
7 Mix the sugar in the vinegar and add to the mixture. Bring everything to the
boil once more and then remove from heat.
8 Cool and store in airtight jars.