Achari refers to the combination of fragrant spices used to make Indian pickles (achars) that, in this recipe, imparts their flavor to lamb shoulder. As the lamb slowly cooks with the pickling spices, it falls apart and creates a rich stew that is divinely aromatic, keeping you and your guests wanting more. I love eating this with a bowl of warm steamed rice or roti and a big spoonful of plain yogurt. Sometimes, I'll stir 1 to 2 tablespoons of my Lemon Achar or chopped preserved lemons into the stew after cooking, just for extra acid. This stew gets better with time, so you can make this a day ahead and refrigerate for maximum flavor.

- Nik Sharma

Cooks note: The choice of chilli powder depends on how hot you want this. I use Byadgi Chilli powder for a mild flavor and bright red heat. You can also use a combination of ground smoked sweet paprika and ground cayenne as a substitute.

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Ingredients

1 tablespoon Achari Masala
3 tablespoons vegetable oil such as grapeseed
2 large (or 600g) yellow or white onions, diced
Fine sea salt
1 teaspoon Byadgi Chilli
½ teaspoon Pragati Turmeric
2 tablespoon garlic, grated
2 tablespoon fresh ginger, grated
¼ cup tomato paste
4 ½ pound lamb shoulder with bone
2-3 tablespoons chopped cilantro

Methods

Preheat the oven to 425F.
Heat the oil over medium-high het in a large Dutch oven. Add the Achari Masala and fry for 30 seconds. Add the onions and ½ teaspoon salt. Sauté until the onions turn soft and translucent, 4-5 minutes.
Add the chill and turmeric, and sauté for 30 seconds until fragrant.
Stir in the garlic and ginger and cook for 1 minute.
Add the tomato paste and cook until it starts to brown, 3-4 minutes.
Trim and discard the excess fat from the lamb. Add the lamb shoulder with 1 teaspoon of salt to Dutch oven. Cover the lamb with enough water to cover the lamb by 1 inch, about 5 ½ to 6 cups.
Turn the heat up to high and bring to a boil. Remove from the heat, cover with a lid, and place in the oven. Cook for 1 ½ to 2 hours, until the lamb is tender and falling apart. The liquid should reduce to about ½ .
Remove from the oven. Taste and season with additional salt if needed. If desired, skim and discard the excess fat that collects at the surface of the stew.
Garnish with cilantro. Serve hot or warm with rice or flatbread like roti or naan. Leftovers can be stored for up to 4 days in an airtight container in the refrigerator.

Nik's Achari Lamb

Nik Sharma

Serves 4-6

Ingredients

1 tablespoon Achari Masala
3 tablespoons vegetable oil such as grapeseed
2 large (or 600g) yellow or white onions, diced
Fine sea salt
1 teaspoon Byadgi Chilli
½ teaspoon Pragati Turmeric
2 tablespoon garlic, grated
2 tablespoon fresh ginger, grated
¼ cup tomato paste
4 ½ pound lamb shoulder with bone
2-3 tablespoons chopped cilantro

Methods

Preheat the oven to 425F.
Heat the oil over medium-high het in a large Dutch oven. Add the Achari Masala and fry for 30 seconds. Add the onions and ½ teaspoon salt. Sauté until the onions turn soft and translucent, 4-5 minutes.
Add the chill and turmeric, and sauté for 30 seconds until fragrant.
Stir in the garlic and ginger and cook for 1 minute.
Add the tomato paste and cook until it starts to brown, 3-4 minutes.
Trim and discard the excess fat from the lamb. Add the lamb shoulder with 1 teaspoon of salt to Dutch oven. Cover the lamb with enough water to cover the lamb by 1 inch, about 5 ½ to 6 cups.
Turn the heat up to high and bring to a boil. Remove from the heat, cover with a lid, and place in the oven. Cook for 1 ½ to 2 hours, until the lamb is tender and falling apart. The liquid should reduce to about ½ .
Remove from the oven. Taste and season with additional salt if needed. If desired, skim and discard the excess fat that collects at the surface of the stew.
Garnish with cilantro. Serve hot or warm with rice or flatbread like roti or naan. Leftovers can be stored for up to 4 days in an airtight container in the refrigerator.