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.

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

Karahi Gosht

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.

I even have a lamb chop curry and a lamb shank curry!

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.

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 flatbread.

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

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.

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

Equipment Used

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.

• Stovetop.
• 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.