LAMB AKHNI WITH YOGHURT

Recipe and photo: Yasmeen Ibrahim

¼ cup vegetable oil
3 onions, sliced
6 cloves
4 elachi whole
2 cinnamon sticks
1 bay leaf
2 kg lamb or mutton meat
2 teaspoons salt, or more to taste
2 tablespoons ginger and garlic
4 green chilies
1 tablespoon chilli powder
1 tablespoon dhania and jeera mix
1 tablespoon Kashmiri chilli powder
1 teaspoon turmeric powder
1 cup plain yoghurt
4 large potatoes, peeled and halved or 6 small
4 cups Basmati rice, washed
Fry the onions and whole spices in the oil in a frying pan until translucent.
Add the meat, salt, ginger and garlic and chillies and cook for about 30 minutes.
Add the rest of the spices and yoghurt and cook for 5 minutes.
Add the potatoes and cook for 10 minutes.
Add the rice and water to level of rice, lower the heat and add more salt for the rice.
Cook until the water has evaporated and the potatoes are soft, add more water if necessary.
Add a few blobs of butter on top, garnish with coriander and serve.