Achari Gosht – Lamb in Pickling Spices

Mallika Basu - Achari Gosht – Lamb in Pickling Spices

Posted 9th March 2008

Out with the old. In with the new.

It was time for QIC to have a little makeover. We have a more slick look. Videos with cooking basics. And photos of me looking like my younger, more glamorous sister.

On the downside, my blog consultant and dear friend Hugh may never speak to me again.

Fresh from the glow of a new beginning, I decided to try something different. I took to the streets of South London, to trial a new neighborhood for supplies.

First stop. Mrs Naila Salim. Owner of Pooja Sweets and Savouries on the bustling Upper Tooting Road. She had not just one but THREE types of samosas. (Thank you, God)

Next, I bought freshly-diced lamb shoulder from a Halal Butcher on Balham Road. He had goat meat too. The stuff we mainly eat in meat curries at home.

This is the cooking Indian equivalent of hitting the jackpot!

Things are hotting up on all fronts. What better than this Achari Gosht, fiery sour lamb curry cooked with pickle masalas, to send a sizzle through my kitchen too?

Feeds 4:

750gm diced lamb shoulder, chopped
2 onions, chopped
2 large tomatoes, chopped
3 tbsp plain Greek yoghurt
4 fat garlic cloves and 1 inch ginger, minced
2 tbsp panch phoron
4 whole red chillies
Half tsp red chilli powder
Half tsp turmeric powder

2 tsp Kashmiri chilli powder
1 tsp garam masala
2 tbsp fresh lime juice
3 tbsp mustard oil
1 tbsp sunflower oil
Half tsp white sugar
Salt to taste


In a medium-sized saucepan or casserole pot, bring the mustard oil to heat over a high flame.

When it is hot throw in the panch phoron, sugar and whole red chillies and, as they splutter, stir in the chopped onions. Fry for five minutes until the onions are soft and translucent.

Then mix in the garlic/ginger and stir the whole lot until it starts turning golden caramel in colour. Now add the turmeric and chilli powders and tomatoes. Stir like a maniac until the tomatoes disintegrate.

You may find that the mixture starts sticking to the bottom of the pan. If this happens, just add two tablespoons of water and scrape the masalas off the bottom of the pan.

At this stage, mix in the yoghurt, the lamb chunks and the sunflower oil. Seal the lamb all over, mixing well to coat evenly with the masalas.

Add enough hot water to submerge the lamb, lower the flame to medium high, cover and cook until the lamb literally melts in your mouth. You will need to watch this like a hawk or the dish will simply burn at the bottom. If you don’t fancy watching the curry, you can shove it into the oven to cook for an hour at 190 degree centigrade.

As the dish cooks, its curry will be reduced to a thick, jelly-like consistency. When the lamb is cooked, mix in the garam masala, the lime juice and salt.

Served Achari Gosht with hot, buttered Naans and creamy, plain yoghurt for a spicy treat.

16 responses to “Achari Gosht – Lamb in Pickling Spices”

  1. Hugh says:

    Mallika, I will always be willing to speak to you ! I enjoyed working on this with you – and also with hubby Andy who takes those fab pictures. Good luck with the new look !

    See you !


  2. Meena says:

    The new design looks delish! Can’t wait to see more goodies come out of your kitchen. 🙂

  3. Kalyn says:

    Looks great, and I love the photo of you!

  4. TikiPundit says:

    It’s a nice clean look that emphasizes the photography and text. Well done.

  5. Asha says:

    Mallika!!!!!! 😀

    I saw your video, you look like Bipasha and very fit!! YAY!! I enjoyed watching you girl, more videos please!:))

    Love the new look too.

  6. Planethalder says:

    Mallika, you are beautiful and very “TV-genic” – I wonder how long it will be before a TV company catches on 😉

  7. Maninas says:

    mmmm this sounds delicious! you’ve been very dilligent lately, what with the website and all! 😀

  8. Mona says:

    Hi Mallika! The new look to your website looks too good!And the meat.. awesome!!

  9. Smita says:

    Holy fabulousness! Now you have a video and all!! Much gawking happened but I will say that it was a very glamorous dal 😀


  10. Anita says:

    WOW! Just wow! 😀

  11. sia says:

    hello gorgeous 🙂

  12. sia says:

    i love this new look… and yup, u r very TV-genic:) i second Planethalder 🙂

  13. Love the new look Mallika! It looks great! 🙂
    So does your dish! Yum!

  14. Susan G says:

    Excellent new look, wonderful video…but I’m having a problem with continuity! After the front page, how do we follow the sequence of previous posts? By returning home over and over? Anyway, it’s worth it for the insight, common sense and good taste — photos, recipes and all.

  15. Mallika says:

    Hi Susan

    Thanks so much for your feedback. Underneath the main post on the home page, there is the list of latest posts in chronological order. So all you have to do is click into each one to read and then press back to go back to the list of latest posts.

    I’ll have a look at whether we can have the latest posts running by the side too.


  16. Hajira Ambarin says:

    What is Panch Paroon?????????????? plz reply asap

    It is a five spice mix used popularly in Bengali and Oriya food.If you don’t have it, you can use a teaspoon each of Nigella, Fenugreek, Cumin and Mustard seeds.

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