Memon Lamb (or Mutton) Akni
A warming, one-pot rice dish from the Memon community Memon Akni is the kind of dish that fills the house with the smell of toasted spices and slow cooked lamb. It is deeply comforting, richly spiced, and made in one pot where the rice cooks directly in the meat gravy. The result is a hearty rice dish where every grain carries the flavour of lamb, spices, tomatoes, and herbs.
Ingredients
- 1 cup Oil Sunflower
- 1 tbsp Cumin Seeds
- 2 Cinnamon Sticks
- 6 Cloves
- 6 Green Cardamom Pods bashed open
- 1 Bay Leaf
- 10 Peppercorns
- 7 Onions Diced or Sliced
- 1 tablespoon Turmeric Powder Heaped
- 2 kg Lamb Shoulder Cut into 1.5 - 2 inch cubes, or Lamb Leg
- 2 ½ teaspoon Salt More will be added later
- 2 tablespoon Ginger Paste
- 2 tablespoon Garlic Paste
- 3 tablespoon Cumin Powder
- 2 ½ tablespoon Coriander Powder
- 3 tablespoon Kashmiri Chilli Powder Used more for colour than heat
- 4 tablespoon Paprika I use Smoked
- 4-5 teaspoon Chilli Powder Adjust according to taste. Memon akni is SPICY
- 600 g Plum Tomatoes from a tin, pureed (1 ½ tin)
- 1-2 tablespoon Tomato Puree
- Large Handful Coriander
- 6 Green Chillies
- 15-20 Baby Potatoes Skin on or off
- 3 ½ cup Long Grain Rice Like Tolly Boy, Basmati, soaked for 2 hours or overnight, then rinsed a few times in a colander
- 3 ½ teaspoon Salt
- 7 cups Boiled Water
Instructions
- Heat oil in a large heavy pot over medium heat. Once hot, add cumin seeds, cinnamon sticks, cloves, cardamom, Bay Leaf and peppercorns. Add onion and cook for 10-15 minutes till golden.
- Add Turmeric and saute for 1-2 minutes.
- Add lamb, salt, and ginger and garlic paste. Cook for around 15 minutes, stirring occasionally, until the lamb begins to brown and release its juices.
- Add ground coriander and cumin powder, Kashmiri chilli powder, paprika, red chilli powder. Mix well and cook the spices with the lamb for about 30 minutes, allowing the masala to deepen and develop.
- Add pureed/chopped tomatoes and tomato puree. Cook for 10-20 minutes over medium heat till the oil seperates at the sides.
- Blend the Coriander and Green Chillies with water to form a paste and add to the pot, along with 15 to 20 small potatoes. Let everything cook for about 20 minutes, until the lamb is almost tender.
- Add long grain rice and gently spread it across the pot. Add remaining Salt.
- Pour in boiling water and bring everything to a strong boil. Cook on high heat for about 5 minutes.
- Once most of the liquid has reduced, lower the heat, cover the pot tightly, and cook on low heat for around 40 minutes until the rice is soft and fully cooked.
- Gently mix before serving so the lamb, potatoes, and rice are evenly distributed.
Notes
Tips and Tricks
Cook the onions properly - Deep golden onions create the sweetness that balances the spices. Use bone in lamb - The bones enrich the gravy and give the rice deeper flavour. I love Shoulder but Leg is great too. Do not over stir once the rice is added - Too much stirring can break the grains. Keep the heat low during the final cooking stage - so the rice steams gently and absorbs the gravy. Let the Akni rest for about 10 minutes before serving - so the texture settles. Remember that the rice should be soft and slightly cohesive rather than very separate.What to Serve with Memon Akni
Akni is rich and filling on its own, but a few fresh sides balance it beautifully.- Cooling yoghurt raita
- Sliced red onions with lemon and salt
- Cucumber and tomato salad
- Green chilli pickle
- Kachumber
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Akni can also be frozen for up to 3 months. Defrost overnight in the fridge before reheating. The flavours often deepen overnight, so many people find it tastes even better the next day.Nutrition
Calories: 706kcalCarbohydrates: 72gProtein: 33gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 81mgSodium: 1623mgPotassium: 835mgFiber: 6gSugar: 6gVitamin A: 902IUVitamin C: 24mgCalcium: 113mgIron: 6mg
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