Ingredients
- 10-15 lamb pieces
- 5 tbs 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 tbs freshly grated ginger
- 1 tsp turmeric
- 2 tbs breyani or akhni masala
- 2 tbs roasted masala
- 6 potatoes, peeled and halved
- 3 cups Basmati rice
- Fresh coriander
Method
First, cook the rice in water and a teaspoon of salt for seven minutes only.
Strain with cold water and put one side.
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 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 coriander and close with lid, simmer for 15 to 20 minutes.
For a moist akhni add half a cup of water when adding the rice and 2 extra tablespoons of oil.
Serve with sambal.
Cape Malay Cooking with Fatima Sydow