Akni

YOU
8 servings
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Mutton

By Food24 November 03 2009
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Ingredients (17)

250.00 ml yoghurt — plain
2.00 garlic — cloves, crushed
10.00 ml fresh ginger — grated
1.00 cinnamon — stick
2.00 cardamom — seeds
5.00 ml coriander — ground
5.00 ml cumin — ground
5.00 ml cayenne pepper
5.00 ml turmeric
15.00 ml tomato sauce
30.00 ml lemon juice
600.00 g mutton — cubed
500.00 ml rice — uncooked
250.00 ml lentils
2.00 onion — sliced
2.00 potatoes — large, peeled and cubed
salt and freshly ground black pepper — to taste
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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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