?Aachar Korma is a traditional Indian recipe that is made with pickled vegetables. The dish is typically made with a mixture of vegetables, such as carrots, cucumbers, and onions, that are pickled in a vinegar and spices.
1.Clean, debone and cut into 1-inch pieces. Put in a vessel, add tumeric, salt and 1.5 litres of water, bring to boil, cover and simmer until tender. Drain and reserve the stock.
2.Heat mustard oil to smoking, reduce heat to medium and add ghee. Then add sliced onions and saute until brown. Remove onions for garnishing.
3.In the same fat fry red chilis till black, remove and discard the chilis. Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
4.Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger and garlic, fry till the lamb becomes brownish.
5.THen add the reserved stock and lemon juice and simmer for a minute.
6.Remove the vessel from the fire, add yoghurt, stir and return to heat and fry until the fat leaves the masala. Adjust the seasoning.
7.Serve garnished with fried onions.
Ingredients
Directions
1.Clean, debone and cut into 1-inch pieces. Put in a vessel, add tumeric, salt and 1.5 litres of water, bring to boil, cover and simmer until tender. Drain and reserve the stock.
2.Heat mustard oil to smoking, reduce heat to medium and add ghee. Then add sliced onions and saute until brown. Remove onions for garnishing.
3.In the same fat fry red chilis till black, remove and discard the chilis. Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
4.Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger and garlic, fry till the lamb becomes brownish.
5.THen add the reserved stock and lemon juice and simmer for a minute.
6.Remove the vessel from the fire, add yoghurt, stir and return to heat and fry until the fat leaves the masala. Adjust the seasoning.
7.Serve garnished with fried onions.
