Pickled Game From North India

Lightly toast cardamom pods, black and cumin seeds in dry frying pan until lightly browned and beginning to pop. Immediately transfer to a plate.

Grind all the ingredients for the seasoning paste in a food processor. Heat the oil in a saucepan and brown the meat on all sides. Take out.

Sauté the seasoning paste in the remaining oil for a few minutes at a high temperature, then simmer for half an hour at a low temperature until it is light brown. Add the meat and saute until tender, about 1 1/2 hours. If it becomes too dry, add 1-2 tablespoons of water.

Heat the vinegar, soak the tamarind in it for 30 minutes, strain, discarding the seeds. Stir the salt as well as the sugar into the tamarind water and pour it to the meat. Let it boil and simmer gently for 15 min. until the oil rises to the top. Grind the cardamom in a spice or coffee grinder. Sift into the saucepan, add the black cumin and cumin. Pour into the hot sterilized jars and seal. The meat can be eaten on the spot, but will be even better after a week. Can be kept refrigerated for 5 weeks, boiled down for 35 minutes for 1 year.

Serve as a main dish with long grain rice or possibly with warmed chapatis.

Our tip: Use high quality red wine for an extra fine taste!

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