Achari Gosht
Achari Gosht
5 from 1 vote
Prep: 10 minutes
Cook: 1 hour
Total Time 1 hour 10 minutes
Servings: 4
If you're craving the zesty flavours and rich aromas that typify Indian cuisine, our Achari Gosht recipe is a must-try. A culinary delight for meat lovers, this delectable dish combines tender pieces of mutton or lamb with the tangy goodness of pickling spices.

Nutrition: per serving



  • 500 g Lamb Cut into bite-sized pieces
  • 2 tbsp Oil
  • 1 Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1- inch Ginger Minced
  • 2 Tomatoes Chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Nigella Seeds Kalonji
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder Adjust to your preference
  • 1 tsp Coriander Powder
  • 1 tsp Salt
  • 2 tbsp Yoghurt
  • Coriander For garnish


  • Begin by heating vegetable oil in a large pan over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. Sauté for a minute until they begin to sizzle and release their aromatic fragrance.
  • Add the finely chopped onions and sauté them until they turn translucent and acquire a gentle golden hue.
  • Add minced garlic and ginger into the mix, and cook for an additional 2 minutes until the pungent raw aroma dissipates.
  • Add turmeric powder, red chili powder, and coriander powder. Stir thoroughly to amalgamate the spices with the onion mixture.
  • Add the diced tomatoes and cook until they soften, and the oil starts to separate from the mixture.
  • Now, add bite-sized pieces of lamb into the pan. Cook and stir for approximately 5 minutes until the lamb begins to brown.
  • Reduce the heat and pour in plain yogurt. Stir it into the lamb mixture and cook for an additional 2-3 minutes until the yogurt is fully integrated.
  • Pour in enough water to cover the lamb, season with salt, and bring the mixture to a gentle simmer.
  • Cover the pan and let the lamb cook over low heat for about 45 minutes to 1 hour, or until it becomes tender and the oil starts to rise to the surface. Stir occasionally, and add more water if necessary to prevent sticking.
  • Once the lamb reaches the desired tenderness and the curry thickens, remove it from the heat.
  • Garnish with fresh coriander leaves and serve hot.

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