Lamb Achari Picture

Lamb Achari – This Tasty Recipe is so Quick and Easy To Cook

You’ll Love this Authentic Lamb Achari Recipe!

Lamb Achari, also known as Achari Gosht or Achar Gosht, is an authentic Pakistani / Northern India recipe which combines a range of flavours which that set this curry aside from most other curries.

In Hindi and Urdu  achar means pickle and a Lamb achari is a very popular curry from the north of India and Pakistan which is made with the spices often used to make pickles.

It was originally made using goat meat or mutton, however it can be made just as easily with lamb, chicken or even beef.

What’s the Origins of a Lamb Achari?

Achari curries take their name from the the Hindu word Achaar, which means pickle. This originates from Northern India and Pakistani, where  there are a number of dishes which are made with achari spices or achari masala. These have a wonderful flavor and taste very different from the usual dishes.

Lamb Achari Preparation

Lamb Achari is a nice and easy curry to make and you’ll be able to find all of the ingredients at pretty much any supermarket.  You’ll need to make the Achari masala to begin with and then the curry itself.

Choosing the Right Lamb

When cooking Lamb Achari or any other lamb curry, choosing cuts with a good amount of marbling is key because they become more flavourful and tender during slow cooking. Here are some of the best options:

  • Shoulder: This is a fantastic choice for curries. It’s packed with flavor and has lots of connective tissue that breaks down and softens as it cooks, making it delightfully tender. Plus, it’s usually more affordable than other cuts.
  • Leg: You can also use lamb leg for your curry, particularly when chopped into chunks. It’s slightly leaner than the shoulder but still tender enough for slow cooking methods.
  • Neck: Not as commonly used, but don’t overlook the neck! It’s flavorful and becomes incredibly tender when stewed, making it a great fit for curry dishes.
  • Shank: While the shank requires a longer cooking time due to its toughness, the results are worth it. The meat turns exceptionally succulent and falls right off the bone.

Younger lamb, often called “spring lamb,” tends to be tenderer and milder in flavor, which can really complement the intricate spice blends in dishes like Lamb Achari.

Tasty Lamb Achari Ingredients

  • 500 gram lamb diced into cube
  • 2 medium onions finely chopped
  • 200 ml Chopped tinned tomatoes Or Passata
  • 2-4 tablespoons plain natural yogurt Fat free works
  • 2 tablespoon sunflower oil edible Mustard oil is better
  • 3 teaspoon freshly ground ginger garlic paste (1.5 of each) – Grated and then ground in a mortar and pestle or a mini food processor
  • ½ teaspoon fenugreek seeds
  • 2 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon nigella seeds also known as black cumin
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon Lime chutney For more a bite use chilli chutney water as necessary
  • 1 teaspoon Garam Masla
  • 1 handful freshly chopped coriander (cilantro if you’re American) leaves
  • Salt to taste

How to Make the Lamb Achari Masala

  1. Add 1 teaspoon of each of the fennel seeds, mustard seeds, cumin and ½ teaspoon fenugreek seeds into  to a hot pan and toast for approx a minute
  2. After a minute or so, grind to a coarse powder.  You can use a mortar and pestle or a spice grinder

Lamb Achari Cooking Instructions

  1. In a large, heavy bottomed pan, heat the sunflower oil
  2. Once the oil is hot, add the nigella seeds (also known as black cumin) and remaining mustard seeds and cook until they begin to “pop”
  3. Add in the achari masala spices you creates earlier and cook for a minute or two until the aromas are released
  4. Now add the finely chopped onions and fry until they become golden
  5. Now add garlic and ginger paste and stir thoroughly making sure not to let it stick.
  6. Once the garlic and ginger paste has been cooking for approx a minute it’s time  to add the red chilli powder and turmeric powder and then cook for another minute
  7. Add the diced lamb and fry until they begin to brown
  8. Once the lamb has begum to brown you can add the chopped tomatoes and cook until the lamb is cooked through. Add water as necessary to stop it from drying out
  9. Once the lamb is tender after about 30-45 mins add the lime or chilli chutney and mix well and leave to simmer for a couple of minutes
  10. Add the yoghurt bit by bit and keep it moving slowly to prevent the yoghurt from curdling
  11. Remove the pan from heat and mix in the garam masala
  12. Garnish with chopped coriander leaves (optional)
Lamb Achari Picture

Lamb Achari (Achari Gosht) Recipe - So Tasty and Easy to Make

This quick and simple Lamb Achari recipe is a must try. Achari dishes use traditional Indian pickle spices like mustard seedsfenugreek seedsfennel seeds and nigella seeds. These authentic achari spices in provide a punchy and spicy flavour.
5 from 2 votes
Prep Time 15 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 500 gram lamb diced into cubes
  • 2 medium onions finely chopped
  • 200 ml Chopped tinned tomatoes Or Passata
  • 2-4 tablespoons plain natural yogurt Fat free works
  • 2 tablespoon sunflower oil edible Mustard oil is better
  • 3 teaspoon freshly ground ginger garlic paste (1.5 of each) granted and then ground in a mortar and pestle
  • ½ teaspoon fenugreek seeds
  • 2 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon nigella seeds also known as black cumin
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon Lime chutney For more a bite use chilli chutney
  • water as necessary
  • 1 teaspoon Garam Masla
  • 1 handful freshly chopped coriander (cilantro) leaves
  • Salt to taste

Instructions
 

How to prepare the Achari Masala

  • Add 1 teaspoon fennel seeds, ½ teaspoon fenugreek seeds, 1 teaspoon mustard seeds, 1 teaspoon cumin to a hot pan and toast for a minute or so.  Then grind to a coarse powder in a mortar and pestle 

Lamb Achari Cooking Instructions

  • Heat the sunflower oil in a heavy bottom pan
  • Add the nigella seeds and remaining mustard seeds and cook until they begin to "pop"
  • Mix in achari masala spices and cook for a minute or two until the aromas are released
  • Add finely chopped onions and fry until soft
  • Add garlic ginger paste and mix well to avoid burning
  • Add red chilli powder and turmeric powder and cook for another minute
  • Add the diced lamb pieces and fry until they begin to brown
  • Add the chopped tomatoes and cook until the lamb is cooked through. Add water as necessary to stop it from drying out
  • Once the lamb is tender after about 30-45 mins add the lime or chilli chutney and mix well and leave to simmer for a couple of minutes
  • Start to add the yoghurt a little at a time and keep stirring to stop the yoghurt from curdling
  • Remove the pan from heat and mix in the garam masala
  • Garnish with chopped coriander leaves (optional)
Keyword Lamb, Pickle, Achari, Tasty, Spicy
Tried this recipe?Let us know how it was!

Serving suggestion for Achari Gosht

It works really well with a plain white rice and is equally as good with chapatis or naan breads.

Lamb Achari Cooking Tips

  • Look for good quality lamb .  Rather than buying from a supermarket, you might get better lamb visiting a local butcher.
  • It’s import that you dry roast / fry the achari masala, but don’t let them burn
  • To be more authentic you can always use edible mustard oil in the recipe rather than sunflower oil, but if you do, you need to get the mustard oil as hot as you can without it smoking.
  • As with most curries, this Lamb Achari is better if you let it sit for a a few hours or even until the following day so that the lamb can absorb all the flavours from the spices.

Try a look at some of my other Curry Recipes

My Chicken Madras Recipe is probably the the most popular Chicken Madras Recipe on the interwebs – Check out those comments, or if you want to try something different have a look at my Keema Mater (Keema Peas) recipe

6 thoughts on “Lamb Achari – This Tasty Recipe is so Quick and Easy To Cook

    1. David Post author

      A total of 3 teaspoons together, so effectively 1.5 of each. Don’t know why I’ve posted it like that, have made it more clear

      Reply
  1. Vicki

    I have this curry in my favourite Indian restaurant all of the time and would like to learn how to make it myself.

    What’s the Garam Masala at the end? I don’t see it in the ingredients section. I’m making this tomorrow and want to make sure I know what I’m doing.

    Thank you

    Reply
  2. Allen

    5 stars
    Amazing curry. Had seen it on my local takeaway’s menu, but I’ve never tried an achari before. Made this recipe for me and the wife on date night and both of us loved it

    Reply
  3. Simon

    5 stars
    Wow, tried this yesterday and I think it might be my new favourite. I thought I’d tried most curries but this Lamb achari was so good, I’ll most definitely be making it again.

    Reply

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