Aachar Korma

Category : International Cuisine

Author : 84

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Date : 30/11/2002


Lamb leg 1 kg.
Turmeric ½ tsp.
Mustard oil 4 tsp.
Onions(sliced) ¾ cup
Red chilies whole 8 nos.
Mustard seeds 1 tsp.
Cloves 5 nos.
Asafoetida A pinch
Red chili powder 1 tsp.
Cumin seed 1 tsp.

Kalongi 1 tsp.
Jaggari 25 gms.
Ginger(shredded) 15 gms.
Garlic(chopped) 10 flakes
Lemon juice 2 tbsp.
Yoghurt 1 cup
Ghee ½ cup
Salt to taste


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.

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