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Achaari Lamb Gosht - Lamb in Pickling Spices

Achaari Lamb Gosht - Lamb in Pickling Spices

This north Indian dish is prepared with many of the whole spices traditionally used to make pickles.

bar Achaari Lamb Gosht - Lamb in Pickling Spices
Mustard oil is often used in this spicy curry to give it a headier flavour, but you can use a milder tasting oil such as groundnut or sunflower.

Picture by Werner Van Peppen

Serves 3-4

4 dried red chillies
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
1tsp onion or nigella seeds
1 tsp fennel seeds
1/2 tsp fenugreek seeds
2-3 cloves
4 tbsp mustard or groundnut oil
2 medium onions, finely chopped
4 garlic cloves, minced or finely chopped
2cm piece peeled and grated root ginger
500g boneless stewing lamb, chopped
1/4 tsp salt
1/2 tsp turmeric
1/4 tsp chilli powder
1 tsp lemon juice
a few coriander leaves, washed and chopped


Heat a frying pan or a skillet on a medium heat and add the dried red chillies, mustard seeds, cumin seeds, coriander seeds, fennel seeds, fenugreek seeds and cloves. Toast them until they release their aromas. Watch carefully so they do not burn. Remove the pan from the heat and allow the spices to cool. Then transfer the spices to a spice mill and blend until the mixture is medium to finely ground. Set aside.
Heat a pan on a medium heat and add the oil. Tip in the onions and fry for 7-9 minutes until golden brown. Stir in the garlic and ginger and fry for a couple of minutes. Mix in the spice blend and cook for a minute. Add the lamb and fry for 5-7 minutes until the meat is browned. Tip in the salt, turmeric and chilli powder and mix well.
Pour 400ml of just boiled water to the curry and cover the pan. Reduce the heat and simmer for 25-30 minutes until the meat is tender and droplets of oil appear on the surface. Stir in the lemon juice and garnish with the coriander leaves. Serve hot with plain Basmati rice.


(c) 2012

Spice Bites