Achaar Korma

Name: Achaar Korma
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 30 ml/2 Tbs Lemon juice; 20 ml/4 tsp Mustard Oil; 10 cloves Garlic; A pinch Asafoetida; 125 g/¾ cup Onions; 225 g/1 cup Yoghurt; 15 g/5 tsp Ginger; 5 g/1 tsp Red Chilli powder; 3 g/½ tsp Turmeric; 1 kg/2¼ lb Lamb; 25 g/1 oz Jaggery; 8 Whole Red Chillies; Salt; 3 g/1 tsp Cumin seeds; 3 g/1 tsp Mustard seeds; 5 Cloves; 100 g/½ cup Ghee; 3 g/1 tsp Kalonji

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 55

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A whiff of Achaar Korma is enough to tickle the palate. A creative endeavour that owes much to Rajasthani cuisine, this Chef’s original is a semi-dry lamb done in a combination of mustard oil, mustard seeds, kalonji and jaggery—ingredients that go into the making of pickles.

Ingredients

1 kg/2¼ lb Lamb
3 g/½ tsp

Asia
India
Rajasthan
Main course
Gluten-free

Method

Preparation

THE LAMB: Clean, debone and cut into 1-inch boti. Put in a handi, add turmeric, salt and water (approx 1.6 litres/62/3 cups), bring to a boil, reduce to low heat, cover and simmer until tender. Drain and reserve the stock.

THE VEGE