Lamb Achari

Ingredients

Base

• 4 tbsp rapeseed (canola) oil or vegetable oil
• 1 tbsp Panch Poran (Indian Five Spice)
• 2 Kashmiri dried red chillies, split lengthways and deseeded
• 1 onion, thinly sliced into rings

Aromatics and spices

• 2 tbsp garlic and ginger paste
• 2 bird’s eye chillies, finely chopped
• 125 ml (½ cup) tomato purée, plain passata, or blended canned tomatoes
• 2 tbsp Mixed Powder (or curry powder)
• 1 tsp ground coriander
• 1 tsp Kashmiri chilli powder

Sauce and protein

• 600 ml Curry Base Gravy
• 750 g Pre-cooked Lamb
• 200 ml (generous ¾ cup) Lamb stock (or stock from Pre-cooked Lamb)

Finishers

• 2 tbsp lime pickle, or 1 tbsp each lime pickle and smooth mango chutney
• 4 tbsp plain yoghurt
• 1 tsp dried fenugreek leaves (kasoori methi)
• 1 tsp Garam Masala
• Salt, to taste
• 1 lemon (juice)
• 3 tbsp finely chopped coriander leaves, to garnish

Method

Stage 1 - Temper spices and fry onion

1. Heat oil in a frying pan over medium-high heat.
2. Add panch poran and Kashmiri chillies; let crackle.
3. Add sliced onion and fry until soft and translucent (~5 mins); sprinkle salt to release moisture.

Stage 2 - Add aromatics and spices

1. Add garlic and ginger paste and bird’s eye chillies; fry 30 seconds, stirring.
2. Pour in tomato purée, mixed powder, ground coriander, chilli powder, and 250 ml (1 cup) base curry sauce.
3. Let bubble; scrape caramelized sauce from sides.

Stage 3 - Add lamb and simmer

1. Add lamb, stock, and remaining base curry sauce.
2. Simmer until reduced to desired consistency.

Stage 4 - Finish with pickles and yoghurt

1. Stir in lime pickle and mango chutney (if using).
2. Add yoghurt 1 tbsp at a time, stirring to prevent curdling.
3. Swirl in kasoori methi and garam masala; season with salt.
4. Squeeze lemon juice over top and garnish with coriander.