This fragrant Free-Range Lamb Akni is a hearty one-pot dish bursting with spice and flavour. Made with our Free-Range Lamb Stew Pieces, the tender meat and aromatic rice come together perfectly for a comforting, authentic meal that’s full of warmth and tradition.
Ingredients
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5 tbsp cooking oil
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3 onions, peeled and finely chopped
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Salt, to taste
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5 cardamom pods
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4 cinnamon sticks
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1 tbsp cumin seeds
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6–8 garlic cloves, finely grated
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2 tbsp freshly grated ginger
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1 tsp turmeric powder
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2 tbsp breyani or akhni masala
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2 tbsp roasted masala
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5 medium potatoes, peeled and cut into bite size pieces
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4 cups basmati rice
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A handful of fresh coriander leaves
Method
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Parboil the Rice:
Rinse the rice well, then cook it in boiling salted water (use about 1 tsp salt) for 8 minutes. The grains should be partly cooked. Drain immediately, rinse with cold water to stop the cooking, and set aside. -
Prepare the Potatoes:
Heat some oil in a pan and fry the potato pieces until golden brown. Remove and keep them aside. -
Cook the Lamb:
In a large, heavy-based pot, heat the remaining oil. Add the chopped onions along with the cardamom, cinnamon sticks, and cumin seeds. Sauté until the onions are deep golden brown and fragrant.
Add the lamb pieces, garlic, and ginger, and cook over medium heat for about 12 minutes, stirring occasionally. -
Simmer:
Pour in 1 cup of water, cover, and let the meat cook gently for around 40 minutes, stirring now and then. -
Spice it Up:
Add salt, turmeric, breyani/akhni masala, and roasted masala. Stir well to coat the meat and allow the spices to cook for a few minutes. -
Layer and Steam:
Gently fold in the parboiled rice and fried potatoes. Give everything a light stir to combine. Sprinkle chopped coriander over the top, cover the pot tightly, and let it steam on low heat for 15–20 minutes.For a more saucy Akni, add ½ cup of water and an extra 2 tablespoons of oil before covering the pot.
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Serve:
Fluff up the rice gently and serve hot with a side of sambal or fresh salad.