Lamb Achari Curry (Indian Takeaway Style)

Make a delicious sour and hot special curry with this Indian restaurant style lamb achari curry recipe.

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If you like a hot, sour and spicy curry, this classic Indian takeaway style chicken achari curry is a winner. This recipe uses Indian restaurant style curry broth, as well as a combination of ketchup, mango chutney and mixed pickle. The resulting curry sauce is tangy and full of flavour.

Ingredients For Lamb Achari Curry

This Glasgow style lamb achari curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of curries. As in many takeaway kitchens, it serves as a shortcut to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, broth is cooked out with other ingredients including mango chutney and mixed pickle to make a rich, sweet and sour achari lamb curry. With lamb for curry dishes already cooked, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Vegetable Oil
• Onion
• Green Pepper
• Curry Broth
• Garlic Ginger Paste
• Fresh Green Chilli
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• Cooked Lamb For Indian Curry Dishes
• Fresh Coriander Leaves
• Ground Almonds
• Tomato Ketchup
• Mango Chutney
• Mixed Pickle
• Single Cream
• Lemon Juice or Lemon Dressing

How To Make Lamb Achari Curry

Making this Scottish Indian takeaway style curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, a small amount of the curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with slow cooked lamb, almonds, ketchup, mango chutney, mixed pickle, cream and lemon and the sauce is simmered until rich and delicious.

Step 1: Fry Vegetables

Heat 2 teaspoons vegetable oil in a frying pan or curry pan over a medium head. Add 1 small onion, roughly chopped and 1/2 green pepper, roughly chopped. Stir-fry for 2 minutes.

Step 2: Begin Achari Curry

Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 fresh green finger chilli, thinly sliced, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt, 1 small handful fresh coriander leaves, finely chopped. Mix well, bring to the boil and add another 80 millilitres curry broth and 8-9 pieces slow cooked lamb for Indian curry dishes. Simmer for 2 minutes.

Step 3: Simmer Achari Curry

Add the remaining 80 millilitres curry broth, 1 teaspoon ground almonds, 2 tablespoons tomato ketchup, 1 teaspoon mango chutney, 1 heaped teaspoon mixed pickle, 50 millilitres single cream and 1 teaspoon fresh lemon juice or lemon dressing. Mix well and simmer for 2 minutes or until the achari curry sauce is slightly thick and bubbling hot.

Step 4: Serve

Transfer the lamb achari curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Lamb Achari Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked lamb.
Cooking The Curry Sauce: Each time curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the achari curry sauce becomes thick too quickly (or if you like more achari curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the curry sauce is simmering.

I hope you’ll try this Indian takeaway style lamb achari curry recipe. If you do, let me know in the comments how it went!

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Lamb Achari Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into achari, madras, korma and most every other curry you can think of. You can use this recipe.

Can I use lamb tikka to make lamb tikka achari curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a takeaway style lamb tikka achari curry instead. It’s a delicious variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with lamb achari curry?
This tangy lamb achari curry is perfect with pilau rice and plain chapati.

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Do you like this Indian takeaway style lamb achari curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Glasgow takeaway style chicken pakora, spiced onions, Indian curries, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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