Achari Lamb or Achari Meat

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If you like the tangy flavours in your meat, then try this Achari Meat. Achar(Pickle) has a distinct flavour and this dish reproduces that. You don’t need a side dish of pickle with your Achari Lamb.


  1. Mutton(goat Meat) or Lamb Meat, boneless 800 gms.
  2. Turmeric powder 1/2 tsp.
  3. Onions 4 nos.
  4. Tomatoes 4 nos.
  5. Mustard seeds 1 tsp.
  6. Methi Dana or Fenugreek seeds 1/2 tsp.
  7. Fennel seeds (saunf) 1 tsp.
  8. Onion seeds (Kalonji) 1 tsp.
  9. Cloves 5 nos.
  10. Red chili powder 1 tsp.
  11. 1 tablespoon Ginger paste
  12. 1 teaspoon Garlic Paste.
  13. Whole red chili 8 nos.
  14. Coriander (chopped) 1/2 cup
  15. Mustard Oil 4 tbsps or use your preferred cooking oil.
  16. Salt as per taste ( around 1 tsp)



  1. Wash and cut the mutton into 1½” sized pieces. Peel and chop the onions. Chop the tomatoes.
  2. Roast the whole spices separately and grind together coarsely.
  3. Heat oil in a thick-bottomed pan to smoking point, cool and again heat the oil and cook the onions till brown. Add the chopped ginger-garlic. Mix well. Add coarsely ground masala powder. Cook for half a minute, stirring all the time.
  4. Add mutton, cook on high heat till mutton pieces are well browned.
  5. Add the tomatoes, turmeric powder, red chili powder and salt and mix well. Cook till oil leaves the masala. Add sufficient quantity of water (about 2½ cups), bring it to a boil and cover. Cook till the mutton is fully done.
  6. Adjust the seasoning and serve hot garnished with coriander leaves.
  7. Serve it with Naan, Rice or Roti


Garnish it with some Ginger julien and  some coriander leaves.


TIP: If you have any pickle at home, then you can take a tablespoon of the oil from the pickle and add it in while cooking, this will surely raise the achari flavours ( Pickle flavours) in your dish.


Recipe Name
Achari Lamb
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2 Based on 2 Review(s)