Lamb Achari
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
4
-
Calories
461 kcal
-
Course
Main Course, Dinner
Lamb Achari
Report
Embark on a culinary adventure with Lamb Achari, a luscious Indian dish exploding with a medley of spices. The blend of mustard, fenugreek, and fennel seeds creates a flavour profile that’s sure to dazzle your taste buds.
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Ingredients
- 500 g lamb Cut into bite-sized pieces
- 2 tbsp oil
- 1 onion Finely chopped
- 2 cloves garlic Minced
- 1- inch ginger Minced
- 2 tomatoes Chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 tsp nigella seeds Kalonji
- 1 tsp turmeric powder
- 1 tsp chilli powder Adjust to your preference
- 1 tsp coriander powder
- 1 tsp salt
- 2 tbsp yoghurt
- Coriander For garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. Sauté for a minute until they start to sizzle and become fragrant.
- Add the chopped onions and sauté until they become translucent and slightly golden.
- Stir in the minced garlic and ginger, and cook for another 2 minutes until the raw smell disappears.
- Add the turmeric powder, red chili powder, and coriander powder. Stir well to combine the spices with the onion mixture.
- Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
- Now, add the bite-sized pieces of lamb to the pan. Cook and stir for about 5 minutes until the lamb starts to brown.
- Lower the heat and add the plain yogurt. Stir it into the lamb mixture and cook for another 2-3 minutes until the yogurt is well incorporated.
- Pour in enough water to cover the lamb, season with salt, and bring to a gentle simmer.
- Cover the pan and let the lamb cook on low heat for about 45 minutes to 1 hour, or until it becomes tender and the oil starts to float on the surface. Stir occasionally and add more water if needed to prevent sticking.
- Once the lamb is tender and the curry has thickened, remove it from heat.
- Garnish with fresh coriander leaves and serve hot with lemon wedges.
Notes
- Nutritional facts:
- The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
8g
(3%)
Protein
23g
(46%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Trans Fat
0.03g
Cholesterol
93mg
(31%)
Sodium
94mg
(4%)
Potassium
552mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
679IU
(14%)
Vitamin C
12mg
(13%)
Vitamin D
0.1µg
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 93mg | 31% |
| Sodium | 94mg | 4% |
| Potassium | 552mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 679IU | 14% |
| Vitamin C | 12mg | 13% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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