A yakhni is a slow-cooked Mughal dish from Northern India. The name therefore is a combination of Afrikaans and Persian so it represents the Yakhini style of curry transported to Africa.
Ingredients:
500g mutton or chicken, cubed
400g mixed vegetables, cubed
1 medium onion, chopped
1/2 tsp
chilli powder
1/4 tsp
black pepper
1/4 tsp
turmeric
400g rice
250ml yoghurt
1 tsp
cumin seeds
1/2 tsp
cardamom
1 tbsp minced garlic
1 tbsp freshly-grated
ginger
1/2 tbsp ground
cloves
2 large hot chillies, chopped
1 x 400g tin chopped tomatoes
3 tbsp olive oil
Method:
Fry the onion, cumin and chillies in the oil until the onions are a golden brown. Add the meat, chilli powder, black pepper, turmeric, cardamom, garlic, ginger and cloves.
Stir to mix and fry until the meat is well browned on all sides. Add the tomato and yoghurt and gently bring to a simmer. Add the rice and continue to simmer for about 20 minutes before adding the vegetables.
Cook for a further 30 minutes, or until the vegetables are just cooked then serve.
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