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 (13)
I like lamb. Just inquiring if beef or chicken would work? Thank you.
Where can I purchase Mixed Achar pickle?
You should find mixed achar at your local Asian shop, and a lot of big supermarkets stock it now too 😊
I made this it was absolutely beautiful. Thank you. I added a few Squeezes of lemon juice as I like the sweet tand hot tasted
Your recipes and instructions are always so easy to follow thankyou ❤️
That lemon juice twist sounds spot on, really lifts the flavours. Glad you enjoyed it 😊
What part of lamb is used shoulder leg baby spring leg lamb ?
Neck, shoulder or leg all work well, shoulder is usually the juiciest and most flavourful. 😊
Can you use chicken breasts instead of lamb? Not a lover of lamb.
Yes, chicken breasts would work, just adjust the cooking time so they stay juicy!
Can we use achar gosht masala instead
Absolutely, just keep in mind the flavour won’t hit the same.
What’s the best achar to use
I usually go with Shans, but Pataks or Ahmeds work just as well!