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Achari Gosht (Pickling Lamb Curry) Recipe
The key to this recipe is use of mustard oil and whole spices, giving an appearance of a pickle. The whole spices are fried lightly in mustard oil.
Ingredients
1. Mustard oil: ˝ Cup
2. Onions Chopped: 2 Cups
3. Salt: ˝ teaspoon or to taste
4. Cayenne powder: 1 teaspoon
5. Finely chopped ginger: 2 Tablespoons
6. Minced Garlic: 1 Tablespoons
7. Lamb Cubed 1˝": 2 pounds
8. Turmeric powder: ˝ teaspoon
9. Tomatoes Chopped: 1˝ Cups
10. Water: 1 cup
Whole Spice Mix
1. Fenugreek seeds: ˝ teaspoon
2. Fennel seeds: 1 teaspoon
3. Cumin seeds: ˝ teaspoon
4. Crushed Cayenne peppers: 1˝ teaspoon Also known as Red pepper flakes
5. Onion seeds: 1 teaspoon
6. Black Mustard seeds (Rai): 1 teaspoon
7. Cloves: 5
Method
Whole spice Mix
Dry roast spices one at a time and transfer to Food Processor. Operate Food Processor in pulse mode. You want the spices bruised and coarse ground. You do not want to make a powder. Set aside. Set whole spice mix aside.
1. Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat. Let it cool
2. Re-heat mustard oil at medium heat
3. Add lamb. Cook till brown. Remove lamb. set aside.
4. Add whole spice mix. Fry lightly for about 2 minutes
5. Add onions, salt and cayenne pepper. Sauté till onions turn brown.
6. Add ginger, garlic and Turmeric. Sauté about 1 to 2 minutes
7. Add tomatoes and browned lamb. Sauté till moisture is gone and the oil starts to separate.
8. Add water. let it come to a near boil. Turn down heat.
9. Cover. Cook on low heat till lamb is tender. Add more water if needed. It will take about 30 minutes.
Do not cook lamb at boiling temperature, it will make lamb tough.