In the Name of Allah, The Beneficent, The Most Merciful

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Thursday,05 September 2024/ 1 Rabi' al-Awwal 1446 AH

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O Allah, forgive our living and our dead, those present and those absent, our young and our old, our males and our females. O Allah, whom amongst us You keep alive, then let such a life be upon Islam, and whom amongst us You take unto Yourself, then let such a death be upon faith. O Allah, do not deprive us of his reward and do not let us stray after him. [Sunan Abi Dawud] (Aameen)

(September 2024)

MEAT AKNI

Ingredients
20ml cooking oil - 2 large onions, finely chopped - 1kg lamb/mutton - pieces (or thick rib) - 1 green chilli finely chopped - 15ml salt or to taste - 15ml fine ginger & garlic masala - 5ml jeeru powder - 15ml ground coriander powder - 5ml ground fennel/somph - 15ml turmeric - 15ml chilli powder - 1 whole clove - 3 cardamom pods - 3 pieces stick cinnamon - 4 medium potatoes peeled and quarted - 100ml hot water as needed - 4 x 250ml uncooked rice - 60ml chopped dhunya.

Method
Heat oil in a large pot and add the onions and braise until golden brown and soft. Add the meat, spices and cook covered over medium heat until meat is tender. Add potatoes and water and cook for another 10 mins. Pour over rice; add enough water to cook the rice, Fast boil rice without stirring. When settled stir well and steam covered for 20/30 minutes or until the rice is done. Garnish with dhunya and serve with atchar and salads.

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SARDARJI: I am Proud, coz my son is in Medical College.
Friend: Really, what is he studying?
SARDARJI: No, he is not studying, they are studying him.

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