This dish is a classic of the Pakistani cuisine and shows how to make a delicious spicy lamb curry. No one seems to know for certain how the dish came about, but it’s thought to have originated from the Indian sub-continent where this particular curry is a popular side-dish. The word “gosht” in Urdu means meat and in this recipe the meat is cooked with spices and vegetables while the curry is made by blending the meat and spices together. It’s a great dish for all occasions as the meat tastes great cold or hot, and it can be made with chicken or lamb.

Achari gosht is a popular, delicious type of curry in the sub-continent of India. The cooking medium used in an achari dish is usually spices, such as turmeric, coriander and mustard, and a good saffron. The result is a spicy rich curry mixed with a host of delicious spices.

Pickled lamb is a staple of Indian cuisine. Our version is a simple curry, made with lamb shanks, lamb ribs, and lamb cheeks, simmered with hot spices in a rich homemade sauce of yogurt, coriander, and cumin—all of which are indigenous to India.

Achari gosht is a lamb/mutton curry cooked in mustard oil with Achari (pickle) spices to bring out the pickle flavor. Pickle is referred to as achar. It is served as a dinner complement in India. For added flavor and taste, I packed thick-sized green chilies with achari spices in addition to lamb. With roti, phulka, chapathi, or plain rice, Achari gosht is a delicious dish.


    • 400 gms lamb/mutton (with bones)


    • 1 medium onion (70 gms)
    • 1/3 cup curd
    • 50 mL (about 1/3 cup) water

Masala achari (roasted)

    • 1 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon Nigella seeds (onion seeds)
    • 2 tsp fennel seeds
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon methi seeds
    • a pinch of salt (to taste)

Chilli stuffing

    • 2 tsp achari masala
    • 2 teaspoons lemon juice


  • 1/3 cup mustard oil
  • 1 medium onion (70 gms)
  • 1/2 teaspoon onion seeds (nigella seeds)
  • 1/2 teaspoon fennel seeds
  • 2 tsp to 1 tbsp ginger and garlic paste
  • 1 cup of water
  • 2 tsp chili powder
  • 1/2 teaspoon turmeric powder
  • a pinch of salt (to taste)
  • 2 tbsp lemon juice



  • Cook the meat with enough water to get the desired consistency of the curry (gravy). You may use any mild chilli that you can get on the market.
  • If the curry has thickened too much, add water to get the desired consistency and simmer the curry.
  • Instead of lamb or mutton, you may use paneer, potato, or chicken.


Pickled lamb is part of the culinary heritage of Kashmir, a Himalayan region in northern India that is deeply rooted in tradition. The lamb is marinated in a mixture of garam masala, onion, garlic, ginger, cumin and chilli, tied with a string and then roasted in a tandoor oven. The flavors in this dish are hard to beat. As a result, the dish is best when you have a chance to savor it slowly over a few hours.. Read more about achari mutton masala and let us know what you think.