Cut the meat into 1 1/2 inch cubes.
Put in a large saucepan to simmer without adding any water, till all the liquid form the meat dries up.
Keep on one side. Grind the onion, garlic and ginger to a paste.
Heat oil and fry the paste till brown. Add meat pieces, mix well and fry.
Add 1/2 pint vinegar, all the remaining spices and cook for 5 minutes, stirring continuously.
Remove from heat, pour in remaining vinegar and cool.
Put in airtight jars and keep for a week before use.
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