Tomato Achaar Spiced Lamb Over Gnocchi with Garlicky Mint Yogurt Sauce


Tomato relish adds Indian flair to this Turkish-inspired meal.



For lamb:

  • 1 pound ground lamb
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons Tomato Achaar
  • 1/2 cup low sodium chicken stock

For sauce:

  • 4 cloves garlic, smashed
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups Greek yogurt, at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons mint, chopped

To serve:

  • 1 (17.6-ounce) package gnocchi
  • Sumac
  • Cucumber slices (optional)
  • Lemon wedges (optional)
  • Mint sprigs (optional)


  1. Heat a skillet over medium-high heat. Add lamb, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking the meat apart with a spoon, until brown all over. Drain excess fat, if needed.
  2. Add onion and achaar and continue to cook until onions start to soften. Add chicken stock and bring to a boil, then lower to a simmer, stirring occasionally, until most of the liquid has cooked out.
  3. While the lamb is cooking, using a mortar and pestle, grind together the garlic and 1/2 teaspoon of salt until it turns into a thick paste. If you don’t have a mortar and pestle, you can smash the garlic and salt together on a cutting board with the side of your knife several times, until it forms a paste. Combine the garlic paste, yogurt, lemon juice and mint in a bowl (or in your mortar, if it’s large enough). Set aside.
  4. Bring a large pot of salted water to a boil. Cook gnocchi according to package directions.
  5. To serve, divide gnocchi between bowls. Top with spiced lamb mixture and a few spoons of yogurt sauce. Sprinkle a little sumac over the top of everything, and garnish with cucumber, lemon and mint, if desired.


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli


  • Serving Size: 3-4
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