Combine your lamb, garlic, turmeric, and salt. Add to a pressure cooker with a few tablespoons of water.

Fit the lid on the pressure cooker and allow the lamb to cook until tenderized (should take about 6-8 whistles). 

Remove the pressure cooker off the heat and allow it to cool. Once at room temperature, remove the lid. (Do not attempt to open it while still piping hot!)

Add the meat to a hot frying pan (along with your 5 tsp of oil) and allow meat to cook until brown.

Add in the juice of about 4-5 limes to your lamb, depending on how acidic you want your achaar to be. 

Now work on the baghaar (tempering). Add the 1/3 cup of oil to a small hot pan. First add in your cumin seeds and mustard seeds.

Once they start to pop, add in your methi (fenugreek seeds), garlic, curry leaves, nigella seeds, and dried chilies. Keep an eye on everything and make sure nothing burns! The whole process should take only a few minutes. Once everything is browned (but not black!), remove from heat immediately and transfer to the lamb. Combine.

Now allow the mixture to cool. Then add in the remaining spices - ajwan, fennel, coriander. (The reason why you must let it cool is because if you add the spices to hot oil, they will turn black and your achaar will not have a lovely red color). Taste and adjust for seasoning. Remember achaar is supposed to be eaten in small increments so it's supposed to be super salty, spicy, and sour!

Transfer to a clean, dry jar with a tight-fitting lid. You may store your achaar at room temperature for a week or in the fridge for 1 month.