Akni



 
Mutton
 
 
 

Ingredients

 
  • 250
    ml
    plain yoghurt
  • 2
    cloves garlic, crushed
  • 10
    ml
    grated fresh ginger
  • 1
    cinnamon stick
  • 2
    cardamom seeds
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin (jeera)
  • 5
    ml
    cayenne pepper
  • 5
    ml
    turmeric
  • 15
    ml
    tomato sauce
  • 30
    ml
    lemon juice
  • 600
    g
    cubed mutton
  • 500
    ml
    uncooked rice
  • 250
    ml
    uncooked lentils, sorted
  • 2
    onions, sliced
  • 2
    large potatoes, skinned and cubed
  • salt and pepper to taste
Servings: Change Serving
 
 

Method

 
Blend the plain yoghurt with the garlic, ginger and the remaining seasonings, except the salt and pepper. Add the tomato sauce and lemon juice. Pour over the meat cubes and marinate for about an hour, if possible. Cook the rice and lentils in separate saucepans until soft. Drain well and set aside. Sauté the onion in a little oil until soft. Remove the meat cubes from the yogurt marinade and fry with the onion in the saucepan until brown. Pour over the marinade, add the potatoes and simmer until the potatoes are soft and the meat is tender. Add a little lukewarm water if the mixture becomes too dry. Season to taste with salt and pepper. Add the rice and lentils and mix. Heat slowly until hot. Alternatively, the rice may be served separately. Serve with achar and tomato and onion salad.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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