Easy Lamb Akni

Ingredients

• 2 cups basmati rice
• 1&1/2 kg lamb
• 6 medium potatoes (cut in halves)
• 2 tablespoon vegetable oil
• 1 large onion (sliced)
• 2 tablespoon ginger garlic paste
• 2 sprig curry leaf
• 5 sprig thyme
• 2 tablespoon tomato paste
• 2 roma tomatoes (skin removed and blended)
• 125 grams butter (cut into little cubes)
• 4-5 cups hot water
• 1/4 cup mint
• 1/4 cup coriander
• 2 cinnamon stick
• 5 green cardamom pods
• 2 bay leaf
• 3 black cardamom
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon cloves
• 2 star anise
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1/4 teaspoon ground cardamom
• 1 tablespoon kashmiri chilli powder
• 1&1/2 tablespoon masala

Instructions

1. 1

   Soak the rice for 30 minutes, rinse well and set aside. Peel the potatoes and cut in halves, place it in some water to prevent discolouration.

2. 2

   Heat the oil in a large pot. Add the whole spices and once the seeds starts to splutter add the onion.

3. 3

   Allow the onion to brown and add the curry leaf and thyme.

4. 4

   Add the lamb and allow it to brown for a couple of minutes. Add the ginger garlic paste and cook for a couple of minutes.

5. 5

   Add the ground spices. Cook for 2 minutes and add the tomato paste and blended tomatoes. Do not cover the pot. Cook for another 10 minutes. Cover the pot and cook for another 1/2 hour.

6. 6

   Preheat the oven to 160 degrees celsius.

7. 7

   After 30 minutes add the potatoes and rice. Add mint and coriander. Add the hot water, start with 3 cups and add more later in the cooking process, if required. Add the blobs of butter on top

8. 8

   Cook in the oven for 1 hour, remove the pot from the oven and check if the rice and lamb is tender. If not add more water and cook for a further 30 minutes. Check again and cook for a further 30 minutes, if required.

9. 9

   Garnish with coriander and serve with raita