Tried Vindaloo and Madras like super spicy meat curries? Now taste ‘lamb achari’ and see the difference. As you may be aware, achari curry dishes use traditional Indian pickle spices like fenugreek seeds, mustard seeds, nigella seeds and fennel seeds. These authentic achari spices in powdered form provide a punchy and spicy flavour.
Although achari spices are famous for the preparation of storing pickles like mango and mixed type, in north Indian states they transform daily curry dishes into hot and flavourful dishes.
Lamb achari is a fine example of unique spice blends that turn tender lamb into a tasty and spicy curry. It is fairly easier to get hold of the achari spices in whole form, you just need to prepare a powder mix and use as and when you fancy for a flavourful and hot curry to cook at home. Always remember to marinate the meat for juicy and authentic tastes.
Lamb Achari Recipe
Here is Your Recipe
500 gram lamb diced
½ teaspoon fenugreek seeds
1 teaspoon fennel seeds
½ teaspoon nigella seeds
2 teaspoon mustard seeds
1 teaspoon cumin seeds
2 medium onions (preferably Bombay onions)
2 tablespoon mustard oil
1 teaspoon freshly ground ginger garlic paste
½ turmeric powder
1 teaspoon red chilli powder
1 cup water (as required)
1 tablespoon freshly sliced coriander leaves (optional)
Salt to taste
First prepare ‘Achari’ masala
Dry roast and grind 1 teaspoon fennel seeds, ½ teaspoon fenugreek seeds, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds into a coarse powder.
Heat mustard oil in a heavy bottom pan.
Splutter nigella seeds and remaining mustard seeds.
Mix in achari masala and saute for a couple of minutes until aromas spread.
Add finely chopped onions and fry until golden colour is attained.
Add garlic ginger paste and mix well to avoid burning.
Sprinkle red chilli powder and turmeric powder and fry for another minute.
Add cleaned and diced lamb pieces and fry until they turn opaque.
Pour one cup of water and cook until no raw meatis left even in the core.
Simmer with occasional stirring to avoid any burning at the bottom of the pan.
Remove the pan from heat once lamb pieces are soft and succulent.
Garnish with chopped coriander leaves (optional)
Serve with butter naan or basmati rice.
No mustard oil? You may use sunflower oil.
Fenugreek seeds and nigella seeds to be used with a bit of caution as they may alter the taste if used in excess or cooked too much or less.