Achar Gosht, a hot & sour Indian curry cooked in a wok to emulate a karahi, this version has Hyderabadi influences & uses lamb or mutton.
It is marinated in yoghurt and then cooked slowly cooked in oil with pickle spices, garlic, ginger, and whole chillies.
An achari curry has come to mean many things to many people.
My achari chicken version is very much a sideways glance at this style of curry. Whereas this achar gosht recipe stays pretty faithful to a Hyderabadi version of this classic curry.
It super and quite the departure from many published achar recipes. But I like that, food for me is about pluralism, it is ok to like, nay love many versions of the same recipe!
My version was influenced by the writing of Kunal Kapur.
So what is it I hear you scream? Well achar translates as pickle in both Urdu and Hindi and Gosht translates as meat.
I’ve used mutton here but it works just as well with lamb and you could even cook it with beef.
Lamb or mutton works exceptionally well in curries, both the fat and its bold flavour are the perfect foil for big bold spices. I use it in everything from my Keema Matar through to the classics like Lamb Rogan Josh, lamb jalfrezi and lamb pasanda.
Frequently Asked Questions
What meat to use in achari gosht?
If you can get it use mutton, it has the most incredible flavour. But I have tested this with lamb (oh the sacrifice) and it works well.
Go for a robust cut of meat with some fat like leg, shoulder or even neck.
What about beef?
Beef would work well in this recipe too. I would use either neck or shin rather than an “unnamed” stewing beef.
Is the marinade time really necessary?
In short, yes. The yoghurt marinade helps tenderise and break down the lamb or mutton leading to the most succulent meat.
Can I use low or no-fat yoghurt?
I would say no to this personally speaking. Primarily due to its instability and propensity for splitting when cooked.
However, it is also not really worth it, we are cooking with lamb or mutton here, shaving a few percentage points will not make this dish a diet-friendly dinner!
What chillies should I use?
This an age-old question that always has a simple answer. The chillies you can get and the ones you both like and can tolerate.
Tolerance to chilli is incredibly individual, one person’s raging inferno is another mild tingle. I personally use fresh and dried cayenne in this dish.
Regular readers will know that I am a simple soul when it comes to sides for a curry recipe.
My achar gosht recipe sees no derivation from that and it always gets served with a side of plain boiled rice and some flatbread.
Of course, curry has a great affinity with rice, here I have served this with plain rice, but a nice pilau rice would work a treat too.
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Wok with a lid, improvise with the largest lid that you have if your wok does not come with one.
- Bowl or dish to marinate the lamb.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring jug, cups and spoons.
- Stirring and serving spoons.
My spicy achar gosht curry recipe cooks lamb or mutton slowly in pickling spices in a wok to emulate a traditional Indian Karahi. Its spicy, complex and warm flavour makes it a real standout curry dish for dinner.
- 350g (12 oz) Lamb or Mutton
- 150g (½ Cup) Full Fat Yoghurt
- 1 Tsp Kashmiri Chilli Powder
- ½ Tsp Ground Cumin
- ½ Tsp Ground Coriander
- ½-1 Tsp Salt
- 2 Whole Green Chilli Peppers
- 75ml (¼ Cup + 1 Tbsp) Cooking Oil
- 2 Dried Red Chilli Peppers
- 1 Tsp Brown Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Tsp Dried Pomegranate Seeds
- 1 Tsp Fennel Seeds
- 1 Tsp Fenugreek Seeds
- 6 Curry Leaves
- 8 Garlic Cloves
- 1 Tbsp Tomato Puree
- 30g (Thumb sized piece) Ginger
- 1 Lemon (Juice Only)
- Cut the lamb or mutton into 2.5cm (1") cubes and place them in a bowl.
- Add the yoghurt, cumin, coriander, Kashmiri chilli powder, and salt.
- Mix and allow to sit for at least 4 hours and for up to 24 hours.
- Heat the oil in a wok over a medium-high heat.
- When hot, add the dried chillies, mustard, cumin, pomegranate, fennel, and fenugreek seeds.
- As soon as the seeds crackle, add the curry leaves and meat.
- Stir and reduce the heat to low-medium add the green chilli peppers and cover with a lid.
- Cook for 60 minutes stirring every 15 minutes.
- Peel the garlic and ginger and pound in a pestle and mortar to form a paste, then add it to the pan along with the tomato paste this is when you give the mix its first stir.
- After 1 hour remove the lid and turn the heat up to medium, stir again and cook for 15 minutes.
- Remove from the heat and allow to cool for 5 minutes.
- Squeeze in the lemon juice and stir before serving.
Amount Per Serving: Calories: 918Total Fat: 67gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 168mgSodium: 810mgCarbohydrates: 29gFiber: 5gSugar: 12gProtein: 53g
Calorific details are provided by a third-party application and are to be used as indicative figures only.