Excella Mutton Akhni
Recipe by Tumi Mogoai
1kg mutton meat (small chunks)
5 tbsp Excella oil
3 onions (chopped)
5-6 cloves garlic (grated)
2 tbsp grated ginger
2 tbsp garam masala
1 tsp turmeric
2 tbsp mother in las spice
6 medium potatoes (peeled and halved)
Whole spice mix
2 star anise, 5 cardamom pods, 3 cinnamon sticks, 2 cloves
3 cups Excella long grain rice (cooked for 7 min and drained with cold water)
salt to taste
In a bowl, place your meat, garlic, ginger, and half of the ground spices. Cover with clingwrap and marinade for 3 hours.
To cook, in a large pot on medium heat, fry your onions until golden brown.
Add the marinated meat, stir thoroughly and fry for 10 min then add 1 cup of water.
Cook the meat for 30 to 40 min, stirring occasionally.
Add the salt and remaining spices to the meat and cook for another 7 min.
Drop in your potatoes, 2 cups of water and stir making sure everything is covered.
Cook for 15min or until the potatoes are cooked but a little firm, (use a fork to test the largest potato piece)
Finish with the rice and stir before cooking through for another 5 min.
Serve with a garnish of coriander, plain yoghurt and sambals.