PUNJABI SPICED PRESERVED WILD BOAR

In absence of wild boar normal pork can be used.

1kg boned meat
2 1/2 cup of oil
3 large onions (chopped)
12 cloves garlic (crushed)
2in fresh ginger (crushed)
4 teaspoons grounded red chilies (I prefer a little more)
Juice of 2 lemons
120 gm of vinegar
4 teaspoon of grounded cumin
1 tablespoon of grounded coriander
1 teaspoon ground cloves
1 teaspoon ground cinnamon
4 teaspoon salt

Cut meat into small cubes.Heat 1 cup oil in fry pan and fry the meat until lightly browned.remove them and set them aside.

Add chopped onion and garlic to the oil and fry until golden.Add ginger and ground chilies.Cook them all together for 5 minutes.

Add the lemon juice and vinegar to the pan and cook for a further 5 minutes then add the meat and the remaining spices and cook for 5 minutes and then add salt and cook for another 5 minutes and then leave it to cool.

Now heat the remaining oil separately in a saucepan and let it cool. sterilize some preserving jars
with boiling water.

Put the cooled meat mixture into the dried jars and add enough of the cooled oil to cover it completely if there is not enough oil heat some more and let it cool before adding to the meat and leave it for 2 days in refrigerator before serving

Dandy