Lamb Achari
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.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
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.
- 2
Add the chopped onions and sauté until they become translucent and slightly golden.
- 3
Stir in the minced garlic and ginger, and cook for another 2 minutes until the raw smell disappears.
- 4
Add the turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the onion mixture.
- 5
Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
- 6
Now, add the bite-sized pieces of lamb to the pan. Cook and stir for about 5 minutes until the lamb starts to brown.
- 7
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.
- 8
Pour in enough water to cover the lamb, season with salt, and bring to a gentle simmer.
- 9
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.
- 10
Once the lamb is tender and the curry has thickened, remove it from heat.
- 11
Garnish with fresh coriander leaves and serve hot with lemon wedges.