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==
# 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.
# Heat mustard oil to smoking, reduce heat to medium and add ghee.
# Then add sliced onions and saute until brown.
# Remove onions for garnishing.
# In the same fat fry red chilis till black, remove and discard the chilis.
# Then add mustard seeds, cloves and asafoetida, saute until the seeds begin to crackle.
# Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger and garlic, fry till the lamb becomes brownish.
# Then add the reserved stock and lemon juice and simmer for a minute.
# Remove the vessel from the fire, add yoghurt, stir and return to heat and fry until the fat leaves the masala.
# Adjust the seasoning.
# Serve garnished with fried onions.
Category:Asafetida Recipes
Category:Chili powder Recipes
Category:Clarified butter Recipes
Category:Jaggery Recipes
Category:Lamb leg Recipes
Category:Masala Recipes
Category:Mustard oil Recipes
Category:Mustard seed Recipes
Category:Nigella Recipes