Memon Lamb Akhni

CREDITS

@sh4k33r4_recipes
Please remember Jamila Masi (the amazing Marhoom) that taught me how to cook this in your duas 🥺🤲🏽♥️

INGREDIENTS

-1 kg lamb cut and washed and steamed with a little salt, arad (Turmeric) and green masala.-oil or ghee (Clarified butter) or both (whichever you prefer)-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) -¾ teaspoon arad (Turmeric) -1 teaspoon dhana powder-1 teaspoon jeeru (cumin) powder -whole green chillies (optional)-few curry leaves (khuri limbre)(Optional)-1 TIN chopped tomatoes (liquidised) 0R Passata-3 medium potatoes cut and washed-1 medium onion (diced)-1 tablespoon lemon juice-2 ½ cups rice-mixed veg/ peas or petit pois (optional - I don’t always add this)

METHOD

1.)Heat oil and ghee (Clarified butter) in a pot,add the onions and cook till golden brown.2.)Add the chopped tomatoes.3.)Add the ginger garlic,green dhania (coriander), green chilli and all the spices - cook till the oil and ghee (Clarified butter) comes to the top...then add the steamed lamb - then add the potatoes and mix - add peas or mixed veg at this point if desired.4.)Add boiling water,just enough to cover the lamb and potatoes and let it boil again...add the lemon juice and rice...mix, cover with a lid and leave on medium heat first then low heat to cook, approx 20-25mins till rice and potatoes are soft (mix halfway so that rice doesnt stick to the pot).

INFO & TIPS

I don’t like using a pressure cooker or instant pot so I batch cook a kg or 2 of lamb while it’s still fresh when I buy it.
I then pack it in Tupperwares and freeze for when I need it to make chops pakora or cook something quickly (eg, haleem or akhni).

POSTED ON

09 May 2020

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