How to make Eerichi Achaar -
Spicy lamb pickle
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : lamb (लैम्ब), Sesame Oil
Cuisine : Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Mango Thokku Guava Chutney Sweet Olive Pickle Sweet Lemon Pickle
Eerichi Achaar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 1-2days
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Eerichi Achaar Recipe
lamb cut into 1/2 inch pieces 500 grams
Sesame Oil 1/2 teaspoon
Vinegar 5 teaspoons
Ginger paste 1 1/2 teaspoons
Salt 1 1/2 teaspoons
Oil 1 1/4 cups
Sesame oil (til oil) 1/4 cup
Mustard seeds 1/4 teaspoon
Curry leaves 15-20
Onion finely chopped 1
Cinnamon 1 inch stick
Cloves 3
Green cardamoms 2
Tomato finely chopped 1
Garlic sliced 4 cloves
Ginger sliced 1/2 inch piece
For paste
Garlic 3 cloves
Ginger 1/2 inch piece
Red chilli powder 1 tablespoon
Cumin seeds 1/4 teaspoon
Mustard seeds 1/4 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Method
Step 1
Cook the lamb pieces with turmeric powder, two teaspoons vinegar, ginger paste and salt on low heat till soft and dry. Heat oil in a non-stick frying pan and fry the lamb pieces till golden brown. Drain on absorbent paper.
Step 2
Add the sesame oil to the oil in the pan and heat it. Add mustard seeds and when they splutter, add curry leaves and onions and sauté till brown. Add cinnamon, cloves and cardamoms and sauté for few seconds.
Step 3
Add tomato and sauté till the tomatoes are cooked. Make a paste of garlic, ginger, red chilli powder, cumin seeds, mustard seeds and fenugreek seeds and add it to the above mixture and sauté for a minute.
Step 4
Add lamb, sliced garlic and ginger and sauté for a couple of minutes. Add the remaining vinegar and bring it to a boil. Take the pan off the heat and set aside to cool.
Step 5
Transfer into a glass jar and allow the pickle to mature for a day or two before using.
Nutrition Info
Calories : 3836 Kcal
Carbohydrates : 98.1 gm
Protein : 24.3 gm
Fat : 371.5 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
