Achari refers to the combination of fragrant spices used to make Indian pickles (achars) that, in this recipe, imparts their flavor to lamb shoulder. As the lamb slowly cooks with the pickling spices, it falls apart and creates a rich stew that is divinely aromatic, keeping you and your guests wanting more. I love eating this with a bowl of warm steamed rice or roti and a big spoonful of plain yogurt. Sometimes, I'll stir 1 to 2 tablespoons of my Lemon Achar or chopped preserved lemons into the stew after cooking, just for extra acid. This stew gets better with time, so you can make this a day ahead and refrigerate for maximum flavor.
- Nik Sharma
Cooks note: The choice of chilli powder depends on how hot you want this. I use Byadgi Chilli powder for a mild flavor and bright red heat. You can also use a combination of ground smoked sweet paprika and ground cayenne as a substitute.