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Achaari Gosht (Lamb) Recipe
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Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Achaari Gosht |
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A lamb delicacy with a
pickled effect which tastes best when fresh. |
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Leg of lamb 1
kg |
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safoetida (heeng)
1 gm/a pinch |
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Cloves 5
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Cooking oil 60
ml/4 tbs |
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Cumin (jeera)
seeds 2.5 gm/1 tsp |
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Garlic,
shredded 10 gm/ 2 tsp |
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Ginger,
shredded 5 gm/1 tsp |
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Jaggery 25 gm
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Lemon juice 30
ml/2 tbs |
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Mustard oil (sarson
ka tel) 20 ml/4 tsp |
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Mustard (sarson)
seeds 2.5 gm/ 1/2 tsp |
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Nigella (kalonji)
2.5 gm/ 1/2 tsp |
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Red chilli
powder 5 gm/1 tsp |
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Red chillies,
whole 6 |
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Salt to taste
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Turmeric (haldi)
powder 2.5 gm/ 1/2 tsp |
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Yogurt 240
gm/1 cup |
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- Clean
and cut lamb into 1 inch pieces. Put to boil with 1.5 litres/5
cups of water, turmeric and salt. Reduce heat and simmer
till lamb is tender. Remove pieces and reserve stock. Smoke
mustard oil in a pan, reduce flame and add the other cooking
oil. Add whole red chillies and sauté till chillies turn
black, then discard the chillies.
- Crackle
mustard seeds, cloves and asafoetida in the oil. Add the
lamb pieces, red chilli powder, cumin seeds, nigella,
jaggery, ginger and garlic and stir. Cook till the meat
pieces turn brown. Stir in stock and lemon juice and simmer
for 2 minutes. Reduce flame and stir in the yogurt stirring
vigorously. Cook till the fat surfaces.
- Time:
Preparation: 30 minutes, Cooking: 1 hour
- To
Serve: Serve with naan or paratha. Garnish with deep
fried onion rings, if desired.
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