Lamb Achari

Name: Lamb Achari
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 tsp coriander seeds; 2 tsp fennel seeds; 2 tsp cumin seeds; 1 tsp mustard seeds; 1/2 tsp tsp fenugreek seeds; 1 kg lam; 1 tbsp salt; 1 tbsp garlic paste; 1 tbsp Kashmiri red chilli powder; 1 tbsp ginger paste; 2 tsp coriander powder; 1 tbsp chaat masala; 60 ml oil; 3 medium onions; 1 tsp nigella seeds; 4 medium tomatoes; 5 green chillies; 120 yogurt; 120 ml water; 1 lemon; Fresh coriander, chopped

Aamna Bawa 11th August 2024

Servings: 6 Total Time: 40 mins Difficulty: Beginner

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Lamb achari is a tangy, spicy curry made with achari masala: coriander, fennel, cumin, mustard and fenugreek seeds, the same spices used in Indian pickles. Tomatoes, yoghurt and a squeeze of lemon make the sauce bright and rich.

Aamna grinds the seeds coarsely at home, which gives the curry its bold, pickle-like character. The recipe is ready in about 40 minutes.

Why this recipe works

Freshly ground achari masala. Coarsely ground seeds give far more flavour than ready-made powder.
Nigella seeds. Added while the lamb sears, they bring a gentle onion-like bitterness that suits the tang.
Yoghurt and lemon. They give lamb achari its fresh, sour finish.

Tips for the best lamb achari

Grind coarsely. Leave some texture in the seeds for bursts of flavour.
Turn the heat down for the yoghurt. Whisk it first and stir it in on low heat so it doesn’t curdle.
Blend the tomatoes. Puréed tomatoes make a smooth gravy.
Taste before adding lemon. Add it little by little until the tang is right for you.

What to serve with lamb achari

Serve with naan, paratha or basmati rice. For a chicken version, try our chicken achari, or for another lamb favourite, our lamb bhuna.

Lamb Achari FAQs

What is achari masala?

A spice mix of seeds used in Indian pickles, usually coriander, fennel, cumin, mustard and fenugreek. It gives achari curries their tangy, bold flavour.

Does lamb achari contain pickle?

No. It uses pickling spices, not pickle itself, so the tang comes from the spices, yoghurt and lemon.

Is lamb achari spicy?

It is medium hot from green chillies and Kashmiri chilli. Use fewer green chillies for a milder curry.

Can I use mutton instead of lamb?

Yes, but mutton takes longer to become tender, so allow extra simmering time.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Lamb Achari

Lamb Achari is a popular North Indian curry known for its tangy and spicy characteristics, influenced by the flavours found in Indian pickles. The achari masala, a blend of various seeds and spices, is the heart of this dish, providing a distinctive and rich flavour.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Prepare the Achari Masala:

In a spice grinder or mortar and pestle, coarsely grind the coriander seeds, fennel seeds, cumin seeds, mustard seeds, and fenugreek seeds. Set aside.

Season the Lamb:

In a bowl, mix the lamb pieces with salt, garlic paste, Kashmiri red chilli powder, ginger paste, coriander powder, and chaat masala. Ensure the meat is well coated with the spices.

Cook the Onions and Masala:

In a medium-high heated pan, add the oil and heat. Add the chopped onions and fry for about 6 minutes until they become translucent and golden. Add the prepared achari masala to the onions, stirring well to incorporate. Continue frying until the onions are soft and aromatic.

Cook the Lamb:

Add the spiced lamb to the pan, mixing it with the onions and masala. Fry for about 5 minutes, allowing the lamb to sear and absorb the flavours. Add the nigella seeds halfway through the frying process.

Add Tomatoes and Yogurt:

Add the pureed tomatoes to the pan, mixing well with the meat and spices. Cook for a few minutes to allow the flavours to meld. Add the green chillies and stir in the whisked yogurt. Reduce the heat to low to prevent the yogurt from curdling. Mix thoroughly.

Simmer and Cook:

Pour in the water, stirring to combine. Bring the mixture to a gentle boil, then cover and cook on low heat for 60 minutes or until the lamb is tender.

Finish the Dish:

Once the lamb is cooked, increase the heat to thicken the curry by reducing the liquid. Stir frequently to prevent sticking. Use a splatter guard if needed.
Squeeze in the juice of one lemon, mixing well to achieve the characteristic tangy achari flavour.