Achari Gosht

1. Add 1 teaspoon fennel seeds, ½ teaspoon fenugreek seeds, 1 teaspoon mustard seeds, 1 teaspoon cumin to a hot pan and toast for a minute or so. Then grind to a coarse powder in a mortar and pestle

1. Heat the sunflower oil in a heavy bottom pan
2. Add the nigella seeds and remaining mustard seeds and cook until they begin to "pop"
3. Mix in achari masala spices and cook for a minute or two until the aromas are released
4. Add finely chopped onions and fry until soft
5. Add garlic ginger paste and mix well to avoid burning
6. Add red chilli powder and turmeric powder and cook for another minute

7. Add the diced lamb pieces and fry until they begin to brown
8. Add the chopped tomatoes and cook until the lamb is cooked through. Add water as necessary to stop it from drying out
9. Once the lamb is tender after about 30-45 mins add the lime or chilli chutney and mix well and leave to simmer for a couple of minutes
10. Start to add the yoghurt a little at a time and keep stirring to stop the yoghurt from curdling

11. Remove the pan from heat and mix in the garam masala
12. Garnish with chopped coriander leaves
13. Serve with roti and a side of fresh salad and yogurt.