In the Urdu language, achar means pickle. Achar gosht or Achari Handi/Lamb Achari is a very popular curry in Punjab. The curry is usually made with spices which are used to make pickles.
You can always replace the main ingredient i.e. Lamb with Chicken, Mutton or Beef. This curry is full of flavour so it is a must to handle this dish with care as the delicacy of the spices should be maintained while cooking. I have marinated the meat overnight, but it depends on how much time you have in hand.
This silkiest, scrumptious curry is a must to have over parties especially family get-togethers and cultural events i.e., Eid ul Adha. Anyone can cook it, just adjust the seasoning according to taste.
Here we start
1kg lamb curry cut
1 tbsps ginger garlic paste
1 cup greek yoghurt whipped
Salt to taste
1 tsp red chilli powder
¼ tsp turmeric
1 tsp cumin powder
1 tsp garam masala powder
2 tbsps coriander powder
⅛ tsp fenugreek seeds
½ tsp black seeds (Kalonji)
1 tsp fennel seeds
2 tbsps shan Karahi masala
1 tbsp shan chaat masala
2 tbsps lemon juice
Oil for cooking
4 medium onions sliced
3 or 4 tomatoes
2 tbsps ginger & garlic paste
First of all clean and wash lamb pieces and leave them in a colander for 10 minutes to drain out excess water.
In a pan dry roast fenugreek seeds, cumin seeds, fennel seeds, and black seeds (kalonji) for 5-6 minutes, and let them cool down before adding to marinade.
After 5 minutes grind coarsely with the help of a pestle & mortar or electric grinder.
Now in a mixing bowl, take yoghurt, ginger garlic paste, all spices mentioned above and lemon Juice. Mix all of them together and add lamb pieces to this marinade.
Mix the lamb pieces well in the marinade and leave it for at least 30-60 minutes.
Heat cooking oil in a thick-bottomed pan/wok, add chopped onions and sauté till light brown. Now add ginger garlic paste and chopped tomatoes, and saute until they are tender.
Take a blender or stick blender to puree this masala.
After this, add seasoning to your taste and saute it for a few minutes.
Now add marinated lamb, cook on high heat until its colour is changed and starts leaving oil. Then add two or three cups of water and cover the pan with a lid.
Lower down the flame to medium heat and cook till the lamb is tender/well-done while stirring and checking the tenderness occasionally.
Once it’s cooked properly, switch off the flame and garnish with coriander leaves and green chillies and serve with salad, garlic naan bread, rumali roti, boiled rice or chapati.
Always use fresh meat. Look for tender juicy mutton/lamb pieces.
This curry will taste better after 6 hours or even the next day. Lamb pieces then absorb the spices properly giving an exceptional taste.
Marinade the lamb for longer depending upon how much time you have. The longer it’s left for marination, the less time it will take to cook and the more flavourful.
- You can always adjust the level of spice according to your taste. But this recipe is more authentic with the right level of spices.
- Always dry roast the spices on low heat otherwise they will be burnt.
You can use the same recipe, replacing lamb, for Achari Paneer or Achari Chicken.
Watch the video and make your weekend special.