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Achar Gosht, Lamb Karahi Curry

Achar Gosht, a hot & sour Indian curry cooked in a wok to emulate a karahi, this version has Hyderabadi influences & uses lamb or mutton.

Portrait image of an achar gosht curry served on a white plate with whole chilies, basmati rice

Karahi Gosht.

An achari curry has come to mean many things to many people.

My chicken pickle version takes the “pickle thing” quite literally.

Whereas this achar gosht recipe stays pretty faithful to a hyderabadi version of this classic curry.

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 classic Lamb Rogan Josh.

It is marinated in yoghurt and then cooked slowly cooked in oil with pickle spices, garlic, ginger and whole chillies.

I personally like to add a bit of lemon juice and some tomato concentrate/puree to the dish.

Portrait overhead image of an achar gosht curry served on a white plate with whole chilies, basmati rice and a naan bread

Frequently Asked Questions

What meat to use in achari gosht?

If you can get it use mutton, it has the most incredible flaovur. 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?

The age-old question that always has a simple answer. The chillies that you can get and the chillies that you both like and can tolerate.
Tolerance to chilli is incredibly individual, one persons raging inferno is another mild tingle. I personally use fresh and dried cayenne in this dish.

Portrait close up image of an achar gosht lamb or mutton curry served on a white plate with whole chilies and coriander leaves

Serving Suggestions.

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 flat bread.

This time around I served it with naan bread although the oily achar sauce is particularly good with chapati too.

It is also particularly good with a fresh Indian salad like a kachumber salad and a nice spoonful of Indian lime pickle.

Square image of an achar gosht lamb or mutton curry served on a white plate with whole chilies, basmati rice and coriander leaves
Yield: 2

Achar Gosht Curry Recipe

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Marinade Time: 4 hours
Total Time: 5 hours 45 minutes

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.

Ingredients

  • 350 g (12 oz) Lamb or Mutton
  • 150 g (1/2 Cup) Full Fat Yoghurt
  • 1 Tsp Kashmiri Chilli Powder
  • 1/2 Tsp Cumin
  • 1/2 Tsp Coriander
  • 1/2-1 Tsp Salt
  • 2 Whole Green Chilli Peppers
  • 75 ml (1/4 Cup + 1 Tbsp) Rape Seed 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
  • 25 g (Thumb sized piece) Ginger
  • 1 Lemon (Juice Only)

Instructions

  1. Cut the lamb or mutton into 2.5 cm cubes and place in a bowl.
  2. Add the yoghurt, cumin, coriander, Kashmiri chilli powder, and salt.
  3. Mix and allow to sit for at least 4 hours.
  4. Heat the oil in a wok over a medium high heat.
  5. When hot add the dried chillies along with the mustard, cumin, pomegranate, fennel and fenugreek seeds.
  6. As soon as the seeds begin to crackle add the curry leaves and meat.
  7. Stir and reduce the heat to low-medium add the green chilli peppers and cover with a lid.
  8. Cook for 60 minutes stirring every 15 minutes.
  9. Peel the garlic and ginger and pound in a pestle and mortar to form a paste.
  10. Add the garlic and ginger paste to the pan along with the tomato paste when you give the mix its first stir.
  11. After 1 hour remove the lid and turn the heat up to medium.
  12. Stir and cook for 15 minutes.
  13. Remove from the heat and allow to cool for 5 minutes.
  14. Squeeze in the lemon juice and stir before serving.

Nutrition Information:

Yield:

2

Serving Size:

1

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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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