Achari Gosht

Lamb cooked with pickling spices

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

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

Method

  1. 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.
  2. Place a small nonstick sauté pan over medium heat. Add the mustard seeds