Pork Or Venison Pickle - Punjab, India - cooking recipe

Ingredients

1 kg venison (or 1 kg pork)
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

Preparation

Cut pork into cubes and marinate in turmeric, chilli, salt and vinager.
overnight.
Fry onions in oil till brown, fry ginger and garlic add coriander.
Add meat and marinade and cook on low heat till tender and only oil remains.
Bottle when cool. Keep in fridge and eat within 60 days. Let mature for a.
week after cooking before eating.