Achari Gosht, a tantalizing dish hailing from the heart of South Asian cuisine, marries the succulence of tender lamb with a symphony of aromatic spices.

Originating from the culinary treasure trove of India, Achari Gosht translates to “pickled meat,” a nod to its vibrant blend of flavors reminiscent of traditional Indian pickles. Despite its exotic name, this dish is surprisingly approachable, making it a delightful addition to any home cook’s repertoire.

Crafted with simple yet potent ingredients, Achari Gosht promises to transport your taste buds on a journey through the bustling streets of India.

The harmony of cumin, mustard, fenugreek, fennel, and nigella seeds infuses each bite with layers of warmth and complexity. Paired with the subtle heat of red chili powder and the earthy richness of turmeric and coriander, this dish offers a balanced flavor profile that is both comforting and invigorating.

While Achari Gosht may seem intimidating at first glance, fear not, for its preparation is as rewarding as it is straightforward. With just a handful of ingredients and a few simple steps, you can recreate the magic of this beloved Indian classic in the comfort of your own kitchen.

So, gather your spices, fire up the stove, and prepare to embark on a culinary adventure that is sure to leave you craving more.

Expert Tip: Don’t skip the step of adding yogurt to the curry.

Ingredients

Lamb: Tender pieces of lamb, cut into bite-sized morsels, serve as the hearty foundation of this dish, offering a satisfying texture and rich flavor.

Oil: Used for sautéing the spices and onions, oil adds a luscious depth to the curry, ensuring a velvety consistency and mouthwatering aroma.

Onion, Garlic, and Ginger: These aromatic essentials form the flavor base of the dish, imparting a savory sweetness and robustness to the curry.

Tomatoes: Freshly chopped tomatoes lend a tangy brightness to the curry, balancing the richness of the lamb with their vibrant acidity.

Aromatic Seeds (Cumin, Mustard, Fenugreek, Fennel, Nigella): This quintet of spices elevates the dish with their distinctive flavors, infusing each bite with warmth, depth, and complexity.

Turmeric, Red Chili, and Coriander Powder: A harmonious blend of spices that provides the curry with its signature color, depth of flavor, and gentle heat.

Salt: Essential for seasoning, salt enhances the natural flavors of the ingredients, ensuring a well-balanced and delicious final dish.

Yogurt: Adding a creamy richness to the curry, yogurt tenderizes the lamb while imparting a subtle tanginess to the sauce.

Coriander: Fresh coriander leaves, used as a garnish, provide a vibrant burst of freshness and color to the finished dish.

Expert Tip: For an extra depth of flavor, toast the whole spices in the oil before adding the onions.

Serving Suggestions

• Serve Achari Gosht hot alongside fluffy basmati rice or piping hot naan bread for a complete meal that will satisfy both heart and soul.
• Garnish the curry with a generous sprinkle of fresh coriander leaves and a squeeze of lemon juice for a burst of brightness and freshness.
• Accompany the dish with traditional Indian condiments such as mango chutney, pickled onions, or raita for added depth of flavor and texture.

Expert Tip: To achieve tender, melt-in-your-mouth lamb, allow the curry to simmer on low heat for at least 45 minutes to 1 hour.

Frequently Asked Questions

Is Achari Gosht very spicy?

While Achari Gosht does have a bit of heat from the red chili powder, the spice level can be adjusted to suit your preferences. Feel free to decrease the amount of chili powder for a milder version of the dish.

Can I use chicken instead of lamb?

Absolutely! Achari Gosht can be made with chicken, beef, or even vegetables for a vegetarian version. Adjust the cooking time accordingly based on the protein or vegetables used.

How long does Achari Gosht keep in the refrigerator?

Achari Gosht can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat it gently on the stovetop or in the microwave before serving.

Can I freeze Achari Gosht?

Yes, Achari Gosht freezes well. Allow it to cool completely before transferring it to freezer-safe containers or resealable bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Can I make Achari Gosht in advance?

Certainly! Achari Gosht actually tastes even better the next day as the flavors have had time to meld together. Simply prepare the dish as directed, allow it to cool, and store it in the refrigerator. Reheat gently before serving.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Namkeen Gosht
• Palak Gosht
• Bhuna Gosht
• Aloo Gosht

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Lamb Achari

by Nabeela Kauser

Embark on a culinary adventure with Lamb Achari, a luscious Indian dish exploding with a medley of spices. The blend of mustard, fenugreek, and fennel seeds creates a flavour profile that’s sure to dazzle your taste buds.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 461 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Lamb Cut into bite-sized pieces
• ▢ 2 tbsp Oil
• ▢ 1 Onion Finely chopped
• ▢ 2 cloves Garlic Minced
• ▢ 1- inch Ginger Minced
• ▢ 2 Tomatoes Chopped
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Mustard Seeds
• ▢ 1 tsp Fenugreek Seeds
• ▢ 1 tsp Fennel Seeds
• ▢ 1 tsp Nigella Seeds Kalonji
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Chilli Powder Adjust to your preference
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Salt
• ▢ 2 tbsp Yoghurt
• ▢ Coriander For garnish

Instructions

• Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. Sauté for a minute until they start to sizzle and become fragrant.
• Add the chopped onions and sauté until they become translucent and slightly golden.
• Stir in the minced garlic and ginger, and cook for another 2 minutes until the raw smell disappears.
• Add the turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the onion mixture.
• Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
• Now, add the bite-sized pieces of lamb to the pan. Cook and stir for about 5 minutes until the lamb starts to brown.
• Lower the heat and add the plain yogurt. Stir it into the lamb mixture and cook for another 2-3 minutes until the yogurt is well incorporated.
• Pour in enough water to cover the lamb, season with salt, and bring to a gentle simmer.
• Cover the pan and let the lamb cook on low heat for about 45 minutes to 1 hour, or until it becomes tender and the oil starts to float on the surface. Stir occasionally and add more water if needed to prevent sticking.
• Once the lamb is tender and the curry has thickened, remove it from heat.
• Garnish with fresh coriander leaves and serve hot with lemon wedges.

Notes

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 461kcalCarbohydrates: 8gProtein: 23gFat: 37gSaturated Fat: 14gTrans Fat: 0.03gCholesterol: 93mgSodium: 94mgPotassium: 552mgFibre: 2gSugar: 3gVitamin A: 679IUVitamin C: 12mgVitamin D: 0.1µgCalcium: 68mgIron: 3mg

Keyword Cooking, Curry, Food, Lamb, Mutton, Recipe

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