Achari gosht (pickled lamb curry)

Achari gosht is a lamb/mutton dish cooked in mustard oil with Achari (pickle) spices to bring out the pickle flavour in the lamb/mutton curry. Achar means Pickle. In India, it is used as a accompaniment with the meal. Apart from lamb, I have used thick sized green chillies stuffed with achari spices for more flavour and taste. Achari gosht goes well with roti, phulka, chapathi or just plain rice.

Ingredients

  • Lamb/mutton – 400gms (with bones)
  • Paste

  • Onion – 1 medium or 70 gms
  • Curd – 1/3 cup
  • Water – 50 ml or 1/3 cup
  • Achari masala (roasted)

  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsp
  • Nigella seeds (onions seeds) – 1 tsp
  • Fennel seeds – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/4 tsp
  • Salt - as per taste
  • Stuffing chillies

  • Achari masala – 2 tsp
  • Lemon juices – 2 tsp
  • Curry

  • Mustard Oil – 1/3 cup
  • Onion – 1 medium or 70 gms
  • Onion seeds (nigella seeds) – 1/2 tsp
  • Fennel seeds – 1/2 tsp
  • Ginger and garlic paste – 2 tsp to 1 tbsp
  • Water – 1 cup
  • Chilli powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Salt - as per taste
  • Lemon juice – 2 tbsp

Method

  • Slice all the onions and keep it aside.
  • Onion paste

  • Heat a vessel with oil. When hot, add sliced onion, sauté until caramel and golden in colour. Keep it aside. Allow to cool.
  • Add fried onions and curd in a mixer or blender. Grind to a smooth paste. Transfer to a bowl. I have used 50 ml water to clear the left over onion paste in the mixer and used it in the curry.
  • Achari masala (Pickle powder)

  • Roast all the spices on a low flame in a pan. Add all the ingredients in a dry spice mixer and grind to a powder.
  • Stuffing chillies

  • Take 2 tsp of Achari masala in a bowl, add 2 tsp lemon juice to make a paste. Keep aside.
  • I have used thick chillies, which are medium hot. You can use mild ones.
  • Make slits in the chillies, remove seeds if possible and stuff or apply the pickle paste as per your taste in all the chillies inside the slits and keep it ready. Keep the remaining powder aside for use in the curry.
  • Gravy

  • Take the same vessel, add mustard oil (can use remaining oil used for frying onions). When hot, add onion seeds (kalonji) and fennel seeds, saute for about 10 seconds.
  • Add sliced onion and sauté until golden brown in colour.
  • Add ginger and garlic paste and sauté for about a minute. Then add chilli powder, turmeric powder and pickle powder. Stir well for about a minute.
  • Add lamb/mutton pieces and mix well. Sauté with the spices for about 2 to 3 mins on a medium flame.
  • Add water and onion paste (including water which is used for clearing the onion paste attached to the mixer). Mix well.
  • Cook the meat on medium flame for about 12 to 15 mins until it is cooked well and left oil.
  • Add green chillies one by one, lemon juice and mix. Simmer and cook until the chillies are cooked with the lid closed for about 10 to 12 mins. Switch off.
  • Serve Achari lamb/mutton curry with plain rice or roti.

Notes

  • Add water as per the consistency of the curry (gravy) required and cook the meat. You can use any mild chillies, which are available in the market.
  • If the curry has become very thick, you can add water as per the consistency you want and cook the curry.
  • You can use paneer/potato/chicken instead of lamb/mutton.

Copyright © 2013 www.oceanofrecipes.com. All rights reserved.