Lamb Ahkni
3 May 2022 / Posted in Dinner
Winter Meals
Make a delicious and warm meal with Fatima Sydow as she shows us how to make Lamb Ahkni using the 40 cm Electroroast.
INGREDIENTS
¼ cup (60 ml) olive oil
12 cardamom pods
4 tsp (20 ml) fennel seeds
8 small pieces of cinnamon sticks
¼ cup (60 ml) curry leaves
2 dried or fresh chillies
1 tbsp (15 ml) crushed chilli
6 large onions, peeled and chopped
1 tbsp (15 ml) cumin seeds
3 - 4 tbsp (45 - 60 ml) fresh ginger, peeled and grated
10 - 12 large cloves of garlic, peeled and finely chopped
2 ½ kgs of lamb
1 tbsp & 2 tsp 25 ml) salt
1 tbsp (15 ml) turmeric
1 cup (250 ml) Masala mix of choice
2 kg potatoes, peeled and cut into 4
1 kg basmati rice, rinsed in cold water and soaked for 30 minutes
1 cup (250 ml) fresh coriander, chopped
Method
- Pour olive oil into an AMC 40 cm Electroraost and heat over a medium temperature, probe on 6. Once oil has started to warm up, add the whole spices and chillies. Give it a stir and add the chopped onions.
- Sauté onions over the medium temperatures for about 10 minutes. Then add cumin seeds, ginger and garlic and mix through. Sauté further for another 5 minutes.
- Add the lamb to the onions. Increase heat if required, and fry to brown the meat. Add a tablespoon of salt and some warm water to cover the base. Cover with lid and reduce the heat to simmer.
- Cook for about 1 hour, depending on the cut of meat, until meat starts to soften. Add turmeric and masala to the meat and mix through. Bring to a simmer again before adding potatoes. Add water to just cover the meat, cover with lid and simmer for 15 - 20 minutes.
- Once potatoes are just tender, add the rice. Mix through and ensure the liquid covers the rice by 1- 2 cm. If not, add more water. Add remaining 2 teaspoons of salt and sprinkle with half of the fresh coriander. Once simmering, cover with lid and reduce heat. Cook for 30 - 35 minutes.
- Once rice is cooked, garnish with more coriander and serve.
Download printable recipe here
