Lamb Akhni
Ingredients
- 1.2 Kg lamb meat
- 400 Grams passatta
- 1/2 Cup oil
- 4 Cups rice
- 3 pcs large onions sliced finely
- 2 pcs bay leaves, cardamom pods, cinnamon sticks, cloves, black peppercorns
- 1 tsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp chilli powder
- 1 tbsp kashmiri chilli
- 1 tbsp 1/2 heaped tbsp ginger and garlic paste
- 1 tbsp chilli paste
- Few bullet chillies
- Few fresh coriander chopped
- 10 baby potatoes cut in half
- salt to taste
Instructions
- To your meat, add turmeric, coriander and cumin powder, chilli and kashmiri powder, chilli paste, ginger and garlic paste.
- Add oil in a large pot, add in the bay leaves, cardamom pods, cloves, black peppercorns, cinnamon sticks. Add in onions and fry till golden brown.
- Add the meat, and cook on medium heat for around 45 minutes or until water has evaporated and the meat is tender. Pour in the passatta, and stir. Cook for 10 minutes so the tomato and spices are mixed in.
- Add in the washed rice. Pour in 8 cups of water. Throw in the potatoes and bullet chillies and coriander. Stir everything together properly.
- Cover and cook on low heat. The rice will fluff up and the water will evaporate.
- Serve with sweet lassi, salad and lemon wedges.