Serves 6 – 8 | Preparation time 20 minutes | Cooking time: 1 hour

For the Akni

1 kg Lamb / Mutton (cubed)
3 Tbsp (45 ml) Vegetable / Canola oil
1 large onion (thinly sliced)
2 cloves of garlic
1 thumb of ginger (peeled and cut into small cubes)
1 green chilli
2 cardamom pods (slightly bruised)
2 cloves
2 all-spice pimentos
1 cinnamon stick
2 tsp (10 ml) turmeric
1 Tbsp (15 ml) ground cumin
½ Tbsp (7.5 ml) roasted masala
½ tsp (2.5 ml) chili powder or ½ tsp (kokhni masala)
1 large ripe tomato (skinned and grated)
6 medium potatoes (halved)
3 C (750 ml) water
¼ C (60 ml) roughly chopped, fresh coriander
2 tsp (10 ml) salt or to taste

For the Rice

3 C (3 X 250 ml) Basmati rice (no need to rinse)
6 C (6 X 250 ml) water
1 Tbsp (15 ml)

Preparing the Rice

1. Boil the rice in water on high heat for 5 minutes and remove from the heat.
2. Cover the pot with the hot rice and allow it to sit for 5 more minutes.
3. Use a colander, rinse the rice under cold water, and set it aside in the colander to use later.

Preparing the Akni

1. Heat the oil on medium-high heat and add the onions, cinnamon stick, cardamom pods, all-spice pimentos and cloves.
2. Sauté for 5 minutes, reduce the heat to a medium setting, and fry the onions until slightly golden for another 5 to 7 minutes.
3. Use a pestle and mortar or grinder to grind the garlic, ginger, and chilli to form a paste.
4. Add the meat, garlic, ginger and chilli paste to the onions and the ground spices and cook on high heat for about 5 minutes.
5. Reduce the heat to medium-high, add the salt and 1 cup of water, and cook for 10 minutes.
6. Add the grated tomato and another cup of water and allow this to simmer for 30 to 40 minutes or until the sauce has reduced and the meat is tender.
7. Place the potatoes on the meat and curry sauce and add the last cup of water. Cook for 10 minutes on medium-high.
8. Mix the curry with a wooden spoon to gently shake to pot to get all the ingredients levelled.
9. Add the rice on top of the meat, potatoes and curry sauce and allow this to cook on high for about 3 minutes.
10. Turn the heat down to low and seal the pot with a foil layer to ensure all the steam stays inside. Cover the pot with its lid and allow it to simmer on low heat for 20 minutes.
11. Turn the heat down completely, and remove the foil.
12. Use a slotted spoon and mix everything. If the potatoes are still slightly firm or the pot seems too dry, add about ¼ cup of water, cover with a lid, and rest for about 5 minutes.
13. Scatter the chopped coriander leaves on top just before serving.