Take a medium sized bowl and add onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander in it. Now, take a clean cotton cloth and tie all the above ingredients to make a potli. Keep it aside.
Now, heat a pan and put the potli prepared along with lamb, salt and enough water to cover it. Cook it till the water is reduced to half and let it cool a bit.
Remove the potli and squeeze out the flavor in the pan itself.
Add sugar and lemon juice in the same pan and cook it till it gets syrupy and glazy. Keep it aside.
Take another deep pan and boil rice in water with the other left spices and some salt. Cook till the rice is half done and then drain out the water.
Take a casserole and grease it. Now, arrange a layer of rice, then the lamb and again the layer of remaining rice.
Pour saffron milk over top, sprinkle crushed almonds over it, cover it tightly and let it bake at 350 F for 30 to 35 minutes.
5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
¾ cup Onions (pureed)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Cumin Seeds (Saabut Zeera)
1 tsp. Mustard Seeds (Rai)
1 tsp. Nigella Seeds (Kalonji)
1 tsp. Fenugreek Seeds (Methi)
5 Cloves (Loung)
15 grams of Jaggery (Gur)
1 tsp. Aniseeds (Sounf)
½ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
1 cup Plain Yogurt
4 cups Water
½ cup Mustard Oil
How to make Achari Gosht
In a dish whisk the plain yogurt with one liter of water.
In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done.