Lamb with Pickled Mangoes and Yogurt

Dahi Achar Gosht

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Don’t be alarmed by the amount of pickles I am asking you to use in this curry. Indian pickles are indeed potent, especially the savory ones, which are flavored with lots of ground red chiles and salt. But you’ll find that the yogurt mellows out the curry to make for a tart, slightly hot lamb that’s great with the clay-oven-baked bread called naan, either store-bought or homemade.