(Cape Malay Cooking with Fatima Sydow
Ingredients
- 10-15 lamb pieces
- 5 tablespoons of oil
- 3 onions, peeled and finely chopped
- Salt to taste
- 2 Star anise
- 5 cardamom pods
- 4 cinnamon sticks
- 2 cloves
- 6-8 garlic cloves, peeled and finely grated
- 2 tablespoons of freshly grated ginger
- 1 teaspoon of turmeric
- 2 tablespoons of breyani or akhni masala
- 2 tablespoons of roasted masala
- 6 potatoes, peeled and halved
- 3 cups of Basmati rice
- Fresh coriander
Method
First, cook the rice in water with a teaspoon of salt for 7min.
Strain with cold water and put aside.
In a large pot, heat the oil and add the onions, and whole spices.
Fry and stir until golden brown.
Add the meat, garlic and ginger and braise on a medium heat for 10 minutes.
Next, add a cup of water and cook for 30 minutes, while occasionally stirring.
Next, add the salt and spices and braise for a few minutes to cook through the spices.
Now add the potatoes and two cups of water and cook until potatoes are almost soft.
Add the rice and give one stir.
Sprinkle over the coriander let it simmer for up to 20 minutes.
For a wet sticky Akhni, add half a cup of water when adding the rice and two extra tablespoons of oil.
Serve with sambal.