Handi Cooking – Achaar Korma

Handi cooking is prevalent in most of India but it has carved a niche in the Northern states and one such state is Rajasthan. Today’s handi recipe is a creative endeavour that owes much to the Rajasthani cuisine which is semi-dry goat or lamb done in a combination of mustard oil, mustard seeds, kalonji (Nigella Seeds) and jaggery – mostly the ingredients that go into making the Indian pickles (achaar).

A whiff of Achaar Korma is enough to tickle the palate and get one salivating. Due to the extreme hot and dry summer in North India, the palate for eating red meat goes down during the season even among the dedicated meat lovers but this one is just a perfect recipe for hot summer sunday lunch. Just serve it with hot steaming white rice and some sliced onions and cucumbers on the side. Personally, we felt this recipe was fairly easy to do and did not involve too many ingredients and processes. Watch our video for this simple and awesome goat recipe for this summer.

Ingredients Summary

Serves: 4; Total Time: 1.40 hours

Goat/Lamb (leg) – 1 kg or 2 and 1/4 lb; Turmeric – 1/2 tsp; Salt – to taste; Mustard Oil – 4 tsp; Ghee – 1/2 cup; Onions – 125 gm or 4.4 oz; Whole Red Chili – 8; Mustard Seeds – 1 tsp; Cloves – 5; Asafoetida – a pinch; Red Chili Powder – 1 tsp; Cumin Seeds – 1 tsp; Kalonji – 1 tsp; Jaggery – 25 gm or 1 oz; Ginger – 15 gm or 3/4 oz; Garlic – 10 cloves; Lemon Juice – 2 Tbs; Yogurt – 1 cup;

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