World Flavors Cookbook

Achar Gosht (Pickle Spice Lamb)

Lamb cooked with the sharp, sour spices of achaar (pickle) — mustard seeds, nigella, fenugreek, and fennel that create a unique tangy curry.

Cuisine: Pakistan

Ingredients

• 700g lamb, bone-in
• 3 tbsp oil
• 2 onions, sliced
• 3 tomatoes, diced
• 1 tbsp ginger-garlic paste
• Achaar spice blend: 1 tsp mustard seeds, 1 tsp nigella seeds, 1 tsp fennel seeds, 1/2 tsp fenugreek seeds
• 1 tsp turmeric, 1 tsp chili powder
• 3 tbsp mango pickle oil (from jar)
• Salt, green chilies

Instructions

1. Dry-toast achaar spices briefly.
2. Fry onions until golden. Add ginger-garlic paste.
3. Add lamb. Brown on high heat.
4. Add tomatoes and all spices.
5. Add water and simmer 40-45 minutes until tender.
6. Add mango pickle oil and green chilies in the last 10 minutes.