Achar Gosht Curry Recipe
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.
Servings 2 Servings
Calories 918kcal
Ingredients
- 350 g Lamb or Mutton 12oz
- 150 g Full Fat Yoghurt ½ Cup
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ½-1 teaspoon Salt
- 2-3 Green Finger Chilli Peppers
- 75 ml Cooking Oil ⅓ Cup
- 2 Dried Red Kashmiri Chilli Peppers
- 1 teaspoon Brown Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Dried Pomegranate Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Fenugreek Seeds
- 6 Curry Leaves
- 8 Garlic Cloves
- 1 tablespoon Tomato Puree
- 30 g Ginger 1 thumb sized piece
- 1 Lemon Juice Only
Instructions
- 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, stir to combine, replace the lid and cook for another hour.
- 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.
Nutrition
Serving: 1 | Calories: 918kcal | Carbohydrates: 29g | Protein: 53g | Fat: 67g | Saturated Fat: 16g | Polyunsaturated Fat: 47g | Cholesterol: 168mg | Sodium: 810mg | Fiber: 5g | Sugar: 12g
