Heat oil in a large pan or karahi.
Add sliced onions and cook on medium heat until golden brown (around 6–8 minutes).
Add ginger and garlic paste, sauté for 1 minute until fragrant.
Add lamb and cook on high heat until browned and sealed.
Add tomatoes and cook until oil separates and tomatoes break down (about 6-8 minutes).
Add the spices. Cook for 3–4 minutes, stirring frequently.
Pour in the water, mix well, cover and simmer on low heat for 1 hour (until lamb is tender). Make sure to stir occasionally.
Once cooked and liquid is reduced, add achar and the bullet chilli and cook for another 2–3 minutes to blend flavors.
Finish with dried fenugreek, chopped coriander, and julienned ginger. Mix well and cook for 2 minutes uncovered.
Latest comments (3)
Can we use achar gosht masala instead
What’s the best achar to use
I usually go with Shans, but Pataks or Ahmeds work just as well!