-1 kg lamb cut and washed-oil and ghee (Clarified butter)-3 teaspoon paprika powder or more depending how dark you want the akhni to be-ginger garlic -3 teaspoon salt-1 teaspoon chilli powder-¼ cup finely chopped green dhania (coriander) (coriander)-¾ teaspoon arad (Turmeric) (Turmeric)-1 teaspoon dhana Jeeru (Cumin) (cumin) powder-whole green chillies (optional)-few curry leaves (khuri limbre)(Optional)-1 TIN chopped tomatoes-3 medium potatoes cut and washed-1 medium onion (diced)-1 tablespoon lemon juice-2 ½ cups rice
1.)heat oil and ghee (Clarified butter) in a pot,add the onions and cook till golden brown.2.)add the chopped tomatoes and ¼ tin water.3.)add the ginger garlic,green dhania (coriander) (coriander) and all the spices and cook till the oil and ghee (Clarified butter) comes to the top...then add the lamb and hit water if needed - cook till lamb is tender then add the potatoes and switch to low-medium heat to steam.4.)add boiling water,just enough to cover the lamb and potatoes and let it boil again...add the lemon juice and rice...mix and leave on low heat to cook for abt 20-25mins till rice and potatoes are soft (mix halfway so that rice doesnt stick to the pot).
INFO & TIPS
Please remember the amazing Marhoom (Jamila Masi) that taught me how to cook this in your duas