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Raan Mussallam
Method
- Make deep cuts into the leg on both sides, so that the marinade seeps in well.
- Mix the yoghurt, garlic, chilli powder and kachri together.
- Rub well into the leg of mutton. Leave thus marinated overnight.
- Put the bay leaf, peppercorns, cloves and the cardamom in a dish, large enough to take in the raan, and cook, covered, at HIGH for 2 minutes.
- Add the ghee and onion paste, mix well and cook at HIGH uncovered, for 15 minutes, stirring twice or till the onions become light brown.
- Add salt to the marinated meat and place the meat in the dish.
- Turn upside down to coat the piece well, with the onion mixture.
- Cook uncovered on HIGH for 12 minutes, turning once.
- Add the remaining marinade, cover and cook at 30% for 20 minutes, turning twice, basting with the drippings each time.
- Add the potatoes and onions. Cook covered at 30% for 20 minutes, turning and basting once.
- Check to see if done, cook longer if not. To be served with a little gravy.
- If it has dried up then add some water and cook some more to obtain desired consistency.
- Garnish with almonds and raisins and serve.
Ingredients:
raan (leg of lamb - thigh portion)
1 cup yoghurt
1 tsp ginger paste
1 tsp garlic paste
1 cup boiled onion paste
1 tsp kashmiri chilli powder
1 tsp kachri powder
2 bay leaves
1 tsp peppercorns
6-8 cloves
4 black cardamom seeds
2 tbsp clarified butter
1 tsp salt or to taste
5-6 small potatoes-whole, peeled, pricked
5-6 small onions-whole, peeled, pricked
almonds- chopped and some raisins for garnishing
raan (leg of lamb - thigh portion)
1 cup yoghurt
1 tsp ginger paste
1 tsp garlic paste
1 cup boiled onion paste
1 tsp kashmiri chilli powder
1 tsp kachri powder
2 bay leaves
1 tsp peppercorns
6-8 cloves
4 black cardamom seeds
2 tbsp clarified butter
1 tsp salt or to taste
5-6 small potatoes-whole, peeled, pricked
5-6 small onions-whole, peeled, pricked
almonds- chopped and some raisins for garnishing
