Lamb Achari (Pickle Spiced Lamb Curry)
Lamb simmered with fennel, nigella and fenugreek seeds and finished with lemon for the tangy kick of Indian pickle.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 55
- LevelMedium
- Costabout £4.39 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy pan over a medium heat. Add the fennel, nigella, cumin and fenugreek seeds and fry for 30 seconds until they sizzle and smell toasted.
- 2
Add the onion and cook for 8 minutes until golden. Stir in the ginger garlic paste, turmeric, chilli powder and ground coriander and cook for 2 minutes.
8 min - 3
Add the lamb and fry over a high heat for 6 minutes, turning, until the pieces lose their pink colour.
6 min - 4
Pour in 400 ml of your ready made curry base sauce (see the base recipe) and the water. Bring to a simmer, cover and cook gently for 1 hour 15 minutes, stirring now and then, until the lamb is tender.
75 min - 5
Uncover, add the green chillies and simmer for 10 minutes until the sauce is thick and glossy.
10 min - 6
Stir in the lemon juice and salt, taste and adjust, then serve with rice or chapatis.
Tips
- Achari spicing usually includes mustard seeds, but they are left out here so the dish stays easy to keep gluten free. Check mustard labels before adding it.
- Toast the whole seeds in the oil only until they sizzle. Fenugreek turns bitter if it burns.
- The lemon at the end gives the pickle-like tang. Add it off the heat so it stays bright.
- If you like it tangier, add a teaspoon of the oil from a jar of mango pickle, checking the label first.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
What does achari mean?
Achar means pickle. Achari dishes use the whole spices and sour notes found in Indian pickles, such as fennel, nigella, fenugreek and lemon.
Can I make this with chicken or paneer?
Yes. Use chicken thighs and simmer for 25 minutes, or paneer and simmer just for 10 minutes in the sauce.
How spicy is it?
It is medium. The seeds give flavour more than heat, so the chilli powder and fresh green chillies set the heat. Leave out the green chillies for a milder curry.
More made with curry base sauce (onion and tomato)
Aloo Baingan Masala (Potato and Aubergine Curry)
DFEFNFSoya Keema Matar (Vegan Mince and Pea Curry)
DFEFNFPav Bhaji (Mumbai Street Vegetable Mash with Buttery Rolls)
VGVEFChana Dopiaza (Chickpeas with Double Onions)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.