Achari Gosht means pickled lamb and the home to this recipe is India. This spicy and delicious curry is one of the best dishes from North Indian cuisine.
Whenever I use lamb for a curry I boil the lamb for at least 1 hour in low heat so the lamb becomes tender. Also, it helps the flavours to get absorbed into the lamb.
Ingredients
To marinade
| Lamb cut into pieces | 1/ 1.5kg |
| Yoghurt | 3 tablespoons |
| Ginger and garlic paste | 1 tablespoon |
| Chilli powder | 1 tablespoon |
| Black pepper | 1 tablespoon |
| Turmeric powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala | 1 teaspoon |
| Salt | a pinch |
For the Curry
| Mustard seeds | 1 teaspoon |
| Fenugreek seeds | 1 teaspoon |
| Fennel seeds | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Onions chopped | 3 |
| Tomatoes chopped | 4 |
| Dried red chillies | 5/6 |
| Green chillies or capsicum | 3/4 |
| Ghee or oil (I would recommend ghee or mustard oil) | 2/3 tablespoons |
Method
Mix the marinating ingredients in a ball and add the lamb pieces. Mix well and leave to marinade for 30 minutes.
Fry the mustard, fenugreek, fennel and cumin seeds along with the dried red chillies in a pan for about 4 minutes. Let it cool and grind coarsely using a grinder or a mortar.
In a blender, blend the tomatoes and half of the onions until it looks like a puree.
Now heat the oil in pan and add the rest of the onions. Fry until it is golden brown in colour. Now add the coarsely grinded seeds and fry for 2 minutes.
Add the marinade lamb and cook for about 5 minutes.
Now add the tomato puree and cook for further 2 to 3 minutes. Add 2 cups of water and let it cook in a low heat. Check whether the lamb is tender enough and the gravy is thick.
Serve with rice or roti and enjoy!
