Put the lamb in a large, heavy-based pan, season with salt and pour in enough water to cover.
Then bring to the boil and cook for about 10 minutes, or until tender.
Allow the water to evaporate when the meat is cooked, so do not pour in too much water while cooking.
Heat the oil in another large pan over medium heat.
Add the lamb and fry for about 10 minutes, or until brown.
Remove from the pan with a slotted spoon.
Set aside.
Add the chillies, garlic and ginger to the pan and lightly brown for about 1 minute.
Add the ground spices, ground ginger and garlic, vinegar and sugar, then season with salt and brown together for a few minutes.
Bring to the boil, add the meat, then reduce the heat and simmer for 3 minutes.
Remove from the heat and allow to cool.
When cool, put in an airtight ceramic container or glass jar, cover and set aside in the refrigerator.
This pickle can be stored for up to 3 weeks in the refrigerator.