1. Cut the lemons into chunks, place them in a glass canning jar, and cover them with the rock salt. Store the jar for 6 months in a dark pantry cupboard.

2. Heat the oil in a large frying pan. Using a mortar and pestle or a coffee grinder, grind all the remaining ingredients to form a coarse powder. Now add the powder to the hot oil. Stir this mixture over medium heat for 12 minutes. Remove it from the heat and let it cool.

3. Add the lemon and salt mixture to the spices and stir well. Keep this pickle in an airtight glass jar, where it will last for up to a year.