I love this authentic lamb achari recipe!
In Hindi, achar means pickle. Lamb achari is a very popular Punjabi curry made with the spices often used to make pickles such as the panch poran and dried chillies used in this recipe.
The sweet flavour of the mango chutney and sourness in the lime pickle give this curry a well rounded flavour loved by so many.
You could use other main ingredient instead of lamb. It is called achari, after all because of the pickling ingredients in the sauce. Try this lamb achari recipe, substituting chicken or even tofu for a veggie option.
It is important when cooking a sauce in this way that you don’t burn those spices.
If it looks like they are burning, take your pan off the heat immediately and add something to cook it down like the chopped onions.
As long as you follow the lamb achari instructions below, this shouldn’t happen but keep an eye out. Burnt spices taste bitter.
If you like this authentic lamb achari recipe, you might like to try these lamb curries too.
For best results, please don’t rush things. If your lamb is not super tender, it’s not ready. Cook it until it is deliciously tender and you will love this easy curry.