Lamb with Pickling Spices

Name: Lamb with Pickling Spices (Achari Handi)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 lemon juiced; 1½ tbsp tomato purée; ½ tsp cumin seeds; ½ tsp fenugreek seeds; ½ tsp nigella seeds (kalongi); ½ tsp nigella seeds (kalongi); 4 whole green cardamoms; 5 onions sliced; 3 x 2.5 cm (1 inch) cinnamon sticks; 4 whole cloves; 1 tsp chilli powder; 1 tsp garam masala; 4 garlic cloves crushed; 4 cm (1½ inch) piece fresh ginger finely grated; 1 tsp ground turmeric; salt to taste; 1 tsp ground cumin; 1 tsp ground coriander; 450 g (1 lb) leg of lamb cubed, but keep the bone; 30 ml (1 fl oz) mustard oil; 75 ml (3 fl oz) vegetable oil; ½ tsp fennel seeds; 1 tsp mustard seeds

Achari Handi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

A succulent and robust spiced dish that is wonderful to eat on an Indian summer’s day. Achari means pickling and the five spices in the recipe are common pickling spices. A suitable accompaniment would be Chapatis and one of the many relishes that are included in this book.

Ingredients

450 g (1 lb) leg of lamb cubed, but keep the bone
75 ml (3

Asia
India
Main course
Gluten-free
Summer

Method

Heat the two oils in a saucepan until hot. Add the mustard seeds and, as soon as they start to splutter, add the fennel, nigella, cumin and fenugreek seeds, and continue to sauté until they start to crackle. Add the cinnamon, cloves, cardamoms and onions, and fry until golden brown. Add the garlic and ginger and fry for 2-3 minutes. Now add the remaining ground spices, plus salt to taste. Conti