LAMB AKHNI
LAMB AKHNI Akhni is a fragrant and highly flavoursome rice dish. Most people will describe it as a combination of curry and rice. I tend to disagree.
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Cooking tools:
- Pot
- Colander
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Slotted spoon
- Spatula
- Serving platter
- Serving bowl
- Garlic press
- Grater
- Oven mitt
- Kettle
Ingredients
- 500 g basmati rice
- 3 L (12 cups) boiling water
- 10 ml (2 teaspoons) salt
- 5 ml (1 teaspoon) turmeric
- 125 ml (½ cup) cooking oil
- 10 medium potatoes, halved
- 3 large onions, finely diced
- 6 cinnamon sticks
- 10 whole cardamom pods, bruised
- 10 whole cloves
- 15 ml (1 tablespoon) garlic, minced
- 15 ml (1 tablespoon) ginger, minced
- 45 ml (3 tablespoons) akhni masala
- 15 ml (1 tablespoon) red leaf masala
- 1 kg lamb pieces
- 2 large tomatoes, finely chopped
- 50g butter, cubed
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