Eerichl Achaar (Lamb pickle)

Eerichl Achaar (Lamb pickle)

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Servings: 12
Calories: 684


  • 5.5 lb Lamb tender, cut into very small pieces
  • 3 tbsp Vinegar sirka
  • 1 1/4 oz Ginger adrak, finely chopped
  • Salt to taste
  • 3 1/2 floz Sesame tit oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Turmeric haldi powder
  • 9 oz Onions finely chopped .
  • 12 Cloves laung
  • 6 Cinnamon dalchini, 1 inch sticks
  • 6 Green cardamom choti elaichi
  • 9 oz Tomatoes chopped
  • 3 tbsp Vinegar
  • Salt to taste
  • 1/4 cup Garlic cloves
  • 1 1/4 oz Ginger cut into thin slices
  • 3 tbsp Vinegar
  • 1/4 tsp Sugar

grind to a paste with cooled boiled water:

  • 4 1/2 tbsp Red chilli powder
  • 1/2 tsp Ginger cut into thin pieces
  • 6 Garlic lasan cloves
  • 1 tsp Mustard seeds rai
  • 1/4 tsp Fenugreek seeds methi dana
  • 1/4 tsp Cumin jeera seeds


  • Cook the lamb with vinegar, ginger, and salt until tender and dry.
  • Heat 4 tbsp oil in a wok (kadhai); add the cooked lamb, a few pieces at a time, and deep-fry. Do not allow the lamb to harden.
  • Heat the leftover oil and the sesame oil together; add mustard seeds. When they start spluttering, add turmeric powder and onions; saute until crisp. Remove with a slotted spoon and drain the excess oil on paper towels.
  • In the same oil, add cloves, cinnamon sticks, and green cardamom; saute for a while. Then add tomatoes. Keep stirring till the oil separates. Now add the ground paste; mix well.
  • Add vinegar, salt, and 1 cup boiled water. Bring the mixture to the boil.
  • Add fried lamb, garlic, and ginger.
  • Mix the sugar in the vinegar and add to the mixture. Bring everything to the boil once more and then remove from heat.
  • Cool and store in airtight jars.
Calories: 684 kcal
Carbohydrates: 12 g
Protein: 38 g
Fat: 54g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 180 mg
Potassium: 720 mg
Fiber: 5 g
Sugar: 2 g
Vitamin A: 1076 IU
Vitamin C: 7 mg
Calcium: 173 mg
Iron: 6 mg
Cuisine Indian
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