Aachar Korma


 * Lamb in pickled gravy
 * Ethnicity - Punjabi, North Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * 1 kg lamb leg
 * ½ tsp turmeric
 * 4 tsp mustard oil
 * ¾ cup onions(sliced)
 * 8 whole red chilies
 * 1 tsp mustard seeds
 * 5 cloves
 * a pinch asafoetida
 * 1 tsp red chili powder
 * 1 tsp cumin seed
 * 1 tsp kalongi
 * 25 g jaggery
 * 15 g ginger(shredded)
 * 10 flakes garlic (chopped)
 * 2 tbsp lemon juice
 * 1 cup yoghurt
 * ½ cup ghee
 * salt to taste

Directions

 * 1) Clean, debone and cut into 1-inch pieces.
 * 2) Put in a vessel, add tumeric, salt and 1.5 litres of water, bring to boil, cover and simmer until tender.
 * 3) Drain and reserve the stock.
 * 4) Heat mustard oil to smoking, reduce heat to medium and add ghee.
 * 5) Then add sliced onions and saute until brown.
 * 6) Remove onions for garnishing.
 * 7) In the same fat fry red chilis till black, remove and discard the chilis.
 * 8) Then add mustard seeds, cloves and asafoetida, saute until the seeds begin to crackle.
 * 9) Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger and garlic, fry till the lamb becomes brownish.
 * 10) Then add the reserved stock and lemon juice and simmer for a minute.
 * 11) Remove the vessel from the fire, add yoghurt, stir and return to heat and fry until the fat leaves the masala.
 * 12) Adjust the seasoning.
 * 13) Serve garnished with fried onions.