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Musallam Raan
Category : Madhya pradesh, Lamb, Mutton, Desserts and baking dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat the ghee and fry sliced onions to a golden brown.
- Remove, grind and keep aside.
- Remove all the white membranes from the surface of the meat.
- Prick the leg thoroughly down to the bone with a fork.
- Except ghee, mix all the ingredients including fried ground onions, and apply evenly all over the leg.
- Prick again so that spices enter the body of the meat.
- Marinade for 2 hours.
- No water to be added.
- Place the leg in a thick bottomed wide open pan with ghee, put on a moderate fire and cover.
- Put some live charcoals on top of the lid.
- Turn leg occasionally and baste it with the ghee.
- Cook till it is absolutely tender.
- Alternatively bake it in a moderately hot oven (350�F), turning and basting as above, for about 2 hours or till it is well cooked.
Ingredients:
1 kg - mutton, whole leg
115 gms - ghee
60 gms - curd
60 gms - onions, thinly and evenly sliced
9 gms - red chillies, powdered
9 gms - coriander seeds, powdered
3 gms - garam masala, powdered
9 gms - pepper corns, powdered
30 gms - parched grams, powdered
9 gms - almonds, blanched and ground with water
9 gms - poppy seeds (khus khus) ground with water
25 gms - ginger, scraped and ground
1 � gms - cardamom seeds, powdered
1 � - mace, (javitri) powdered
25 gms - raw papaya, ground with water
25 gms - khoya
2 drops - kewada essence
1 pinch - saffron diluted in warm water
18 gms - salt
1 kg - mutton, whole leg
115 gms - ghee
60 gms - curd
60 gms - onions, thinly and evenly sliced
9 gms - red chillies, powdered
9 gms - coriander seeds, powdered
3 gms - garam masala, powdered
9 gms - pepper corns, powdered
30 gms - parched grams, powdered
9 gms - almonds, blanched and ground with water
9 gms - poppy seeds (khus khus) ground with water
25 gms - ginger, scraped and ground
1 � gms - cardamom seeds, powdered
1 � - mace, (javitri) powdered
25 gms - raw papaya, ground with water
25 gms - khoya
2 drops - kewada essence
1 pinch - saffron diluted in warm water
18 gms - salt
RECIPES BY REHANA KHAMBATY
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