Achari Gosht

Name: Achari Gosht (Lamb cooked with pickling spices)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1¾ pounds (800 grams) bone-in lamb, cut into 1½-inch (4-cm) cubes; 2 tablespoons fresh ginger-garlic paste; 1 tablespoon malt vinegar; 2 teaspoons table salt; ¼ teaspoon fenugreek seeds; ¼ teaspoon yellow mustard seeds; 1 teaspoon garam masala (spice mix); 1 cup (250 grams) plain yogurt; 4 medium red onions, sliced; 6 to 8 green chiles, stemmed and slit; ½ teaspoon asafetida; 2 bay leaves; ½ teaspoon kalonji (nigella; see Note); ½ cup (100 ml) filtered mustard oil (see Note); 1½ teaspoons cumin seeds; ¼ teaspoon black salt; ½ teaspoon ground turmeric; ¼ teaspoon ground fennel seeds; 1 teaspoon red chile powder; 1 tablespoon ground coriander

Lamb cooked with pickling spices

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish tastes best when it is allowed to sit for a while after cooking. This allows all the souring agents to release their true flavors. So cook it, let it cool to room temperature, cover, and refrigerate for at least a few hours, preferably overnight. When you are ready, reheat and serve with your favorite Indian bread.

Ingredients

1¾ pounds (800 grams) bone-in lamb, cut into 1½-inch (4-cm) cubes
2 tablespoons

Asia
India
Main course
Spicy

Method

Put the lamb in a large bowl. Add the ginger-garlic paste, vinegar, and 1 teaspoon of the salt, and rub them in. Cover the bowl with plastic wrap and put in the refrigerator for 1 hour to marinate.
Place a small nonstick sauté pan over medium heat. Add the mustard seeds