Achar Gosht
Achar gosht brings bold, tangy, and spicy flavours together in a hearty curry that’s full of warmth. Perfect for special meals or whenever we crave something with serious depth and aroma.
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg lamb (bone-in or boneless)
- 100 ml oil
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 medium onions (finely sliced)
- 400 g canned tomatoes
- 1 tsp chilli powder
- 1 tsp salt (adjust to taste)
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 2 bullet chillies (slit)
- 500 ml water
- 2 tbsp mixed achar (pickle – adjust to taste)
- 1 tbsp dried fenugreek (kasuri methi)
- 1 handful fresh coriander (chopped)
- 1 inch ginger (julienned)
Instructions
- 1
Heat oil in a large pan or karahi.
- 2
Add sliced onions and cook on medium heat until golden brown (around 6–8 minutes).
- 3
Add ginger and garlic paste, sauté for 1 minute until fragrant.
- 4
Add lamb and cook on high heat until browned and sealed.
- 5
Add tomatoes and cook until oil separates and tomatoes break down (about 6-8 minutes).
- 6
Add the spices. Cook for 3–4 minutes, stirring frequently.
- 7
Pour in the water, mix well, cover and simmer on low heat for 1 hour (until lamb is tender). Make sure to stir occasionally.
- 8
Once cooked and liquid is reduced, add achar and the bullet chilli and cook for another 2–3 minutes to blend flavors.
- 9
Finish with dried fenugreek, chopped coriander, and julienned ginger. Mix well and cook for 2 minutes uncovered.