Mutton Akni

CREDITS

Rec credit: @when_ruhana_cooks
(Previously known as mama taught me well)
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RECIPE

1 large onion (sliced),1 kg mutton curry pieces,1 teaspoon whole Jeeru (Cumin) seeds, 2 sticks tajj (cinnamon)3 Elachie (cardamom) pods,3 lavang (cloves),2 star anise, 3 whole peppercorns, ¼ teaspoon arad (Turmeric) (Turmeric),1 ½ teaspoon salt,1 teaspoon dhana (coriander) powder,1 teaspoon Jeeru (Cumin) powder,½ teaspoon white pepper,2 teaspoon chilli powder,1 tablespoon red ginger garlic masala,1 tablespoon lemon juice,2 tablespoon brown vinegar,1 teaspoon mustard powder,3 large liquidized tomatoes,4 large potatoes (peeled, quartered & fried),1 cup frozen peas (optional)2 large carrots (cut in batons, optional),Fist chopped coriander,1 litre sourmilk,2 cups basmati rice,Green chutney (to taste).
METHOD:1. In a pot braise onions in oil with whole spices.2. Add mutton and braise with powdered spices, masala, vinegar and lemon juice. Coat well. 3. Cook until water has burnt out, and continue cooking with as much as water as needed, until the button is tender.4. Add in liquidized tomatoes, forming a gravy. 5. Add in the fried potatoes, peas, carrots and half of the sourmilk and cover with the pot lid, allowing it to come to a boil. 6. Rinse the rice and add to boiling sourmilk mix. 7. Stir the pot twice inbetween whilst rice is cooking on medium heat.8. When the liquid is 3⁄4 way reduced, drop to lowest heat and allow to steam.9. Make dhai/ dahi with remaining sourmilk by mixing in salt & green chutney (stamped green chillies & dhania (coriander)). 10. Serve with salad, fried papad and dhai.#mamataughtmewellrecipes

POSTED ON

20 Oct 2017

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