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Lamb Akni in a white platter
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5 from 2 votes

Easy Lamb Akni

This Easy Lamb Akni is comfort in a bowl, with just a few easy steps and some patience you will have the best Akni
Prep Time30 minutes
Cook Time2 hours
Course: Main Course
Cuisine: Indian
Keyword: easy dinner recipes, indian lamb dishes, lamb akni, lamb recipes
Servings: 6
Calories: 3066kcal

Ingredients

  • 2 cups basmati rice
  • 1&1/2 kg lamb
  • 6 medium potatoes cut in halves
  • 2 tablespoon vegetable oil
  • 1 large onion sliced
  • 2 tablespoon ginger garlic paste
  • 2 sprig curry leaf
  • 5 sprig thyme
  • 2 tablespoon tomato paste
  • 2 roma tomatoes skin removed and blended
  • 125 grams butter cut into little cubes
  • 4-5 cups hot water
  • 1/4 cup mint
  • 1/4 cup coriander

Whole Spices

  • 2 cinnamon stick
  • 5 green cardamom pods
  • 2 bay leaf
  • 3 black cardamom
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon cloves
  • 2 star anise
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds

Ground Spices

  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground fennel
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon kashmiri chilli powder
  • 1&1/2 tablespoon masala

Instructions

  • Soak the rice for 30 minutes, rinse well and set aside. Peel the potatoes and cut in halves, place it in some water to prevent discolouration.
  • Heat the oil in a large pot. Add the whole spices and once the seeds starts to splutter add the onion.
  • Allow the onion to brown and add the curry leaf and thyme.
  • Add the lamb and allow it to brown for a couple of minutes. Add the ginger garlic paste and cook for a couple of minutes.
  • Add the ground spices. Cook for 2 minutes and add the tomato paste and blended tomatoes. Do not cover the pot. Cook for another 10 minutes. Cover the pot and cook for another 1/2 hour.
  • Preheat the oven to 160 degrees celsius.
  • After 30 minutes add the potatoes and rice. Add mint and coriander. Add the hot water, start with 3 cups and add more later in the cooking process, if required. Add the blobs of butter on top
  • Cook in the oven for 1 hour, remove the pot from the oven and check if the rice and lamb is tender. If not add more water and cook for a further 30 minutes. Check again and cook for a further 30 minutes, if required.
  • Garnish with coriander and serve with raita

Nutrition

Calories: 3066kcal | Carbohydrates: 61g | Protein: 159g | Fat: 238g | Saturated Fat: 105g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 94g | Trans Fat: 1g | Cholesterol: 714mg | Sodium: 730mg | Potassium: 2330mg | Fiber: 6g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 7mg | Calcium: 247mg | Iron: 17mg