Achari Ghosht/ Piquant Lamb

Eid Mubarak to all my readers! Eid ul Fitr signifies the end of Ramadan season or fasting period. For me, Eid translates to Biryani. A provision store in the neighborhood that we frequented made Biryani and supplied to all their regular customers every year without fail. I have waited for that biryani all my childhood. The kitchen remained closed for lunch on Eid, thanks to the home delivery 😉

My plan was to post a biryani recipe. But, there are gazillion recipes on the internet for the same, which is why I decided to make something different. This, once again, is my mother in law’s delicacy and I absolutely love it. Mutton achar as she calls it is not mutton pickle! The recipe involves addition of Mango pickle, hence the name.

This can be served with naan, roti, pita bread or simply bread. This dish also works great as a starter. Do not get petrified by the number of ingredients, the method is simple and fool proof.

Here’s how you make it

What you need

I have divided the ingredients into two parts to simplify the procedure.

I soaked the poppy seeds (khus khus) for about 15 minutes and ground it into a smooth paste.

I also made my own ginger garlic paste with equal quantities of ginger and garlic. You can use store bought only if time doesn’t permit you to make your own.

To prep the mutton, heat oil in a pressure cooker and add the poppy seed and ginger garlic paste. Sauté until you can’t get any raw smell.

Add mutton and sauté with turmeric powder.

Observation: Mutton disperses liquid when heated.

Cook the mutton in the pressure cooker with water just enough to cover the meat.

Whilst this is happening, let’s move on to the next part.

What you need…

Crush mustard seeds in a food processor, julienne ginger, garlic and green chilies.

Achar masala is the readily available masala used for pickling vegetables. It is easily available at any Indian store.

Once the mutton is cooked, open the pressure cooker and cook on medium flame until only half the quantity of liquid in the cooker remains.

Heat oil in a pan and add asafoetida and crushed mustard seeds.

Sauté ginger and green chili until golden brown.


Add garlic and a pinch of salt. Cover and cook until garlic is rendered soft.

Once the liquid in the pressure cooker reduces, add the cooked mutton along with its juices to the pan and cook on high flame for 3-4 minutes until most of the liquid has evaporated.

At this point, add chili powder to the mutton.

Garam masala also goes into the pan now. Cook for about half a minute.

Squeeze lemon juice and adjust seasoning. Do not forget, the pickle, yet to be added, also contains salt.

Add grated desiccated coconut and mix and cook on medium high flame for 30 seconds.

Take the mutton off the fire and mix achar masala and mango pickle.

The end product should resemble this.

Keep covered for 10 minutes before serving.

There you have it… Achari Ghosht!

Hope you like it.

Have a great day!


Mutton half kg

Poppy seeds 1 tbsp.

Ginger garlic paste 1 tbsp.

Turmeric powder 1 tsp.

Garlic 1 handful

Ginger 1 thumb

Green chili 3-4

Juice of half lime

Mustard 1 tsp.

Oil 5 tbsp.

Asafoetida half tsp.

Chili powder 1 tsp.

Garam masala half tsp.

Desiccated coconut 1 tbsp.

Achar masala 1 tbsp

Mango pickle half tbsp.


Soak poppy seeds in water for 15 minutes and grind into a smooth paste. Heat oil in a pressure cooker and sauté poppy seed paste and ginger garlic paste until raw smell disappears. Add mutton and turmeric powder and sauté mutton. Cover mutton with water and cook the meat in the pressure cooker. Once cooked, open and reduce the liquid in the cooker to half the quantity.

Heat oil in a pan and add asafetida and mustard seeds and sauté. Add ginger and green chili and fry until golden brown. Add garlic and salt and cook covered until garlic is soft. Add mutton along with its juices and cook for 3-4 minutes. Add chili powder, garam masala and salt and cook for half a minute. Squeeze lime juice and mix in the desiccated coconut and cook for about 30 seconds. Take off the flame and stir in achar masala and mango pickle. Keep covered for 10 minutes before serving.