New Update
| Main ingredients | Leg of lamb (raan), Raw papaya paste, Vinegar, Sweet ittar, Saffron, Fried onions, Cashewnuts, Melon seeds, Poppy seeds, Chironji, Yogurt, Yellow chilli powder, Black pepper powder, Green cardamom powder, Mace powder, Hard boiled eggs, Silver warq |
| Cuisine | Mughlai |
| Course | Main course mutton |
| Prep time | 3-4 hours |
| Cook time | 2-2.25 hours |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 1 kilogram leg of lamb (raan), cleaned
- 2 tablespoons raw papaya paste
- 1 tablespoon vinegar
- A dash of sweet ittar
- A large pinch of saffron
- 1 cup fried onion
- 10-12 soaked cashewnuts
- 2 tablespoon soaked melon seeds (magaz)
- 2 tablespoons soaked poppy seeds (khuskhus)
- 3-4 garlic cloves
- 1-2 green chillies
- 1 inch ginger, roughly chopped
- 2 tablespoons charoli/chironji
- 1 cup yogurt
- ¼ teaspoon turmeric powder
- ½ teaspoon yellow chilli powder
- ¼ teaspoon black pepper powder
- ½ teaspoon green cardamom powder
- ¼ teaspoon mace (javitri) powder
- Salt to taste
- 4 tablespoons oil, used for frying onion
- 4 tablespoons ghee
- Halved hard boiled eggs, to serve
- Silver warq for garnish
Method
- Poke the raan on both sides with the pointed edge of a knife and keep on a plate. For the first marinade, add some raw papaya paste and drizzle vinegar over the raan and rub them well on the raan. Add sweet ittar and saffron and rub them well over the raan. Set aside to marinate for 1-2 hours.
- To make the second marinade, put fried onions in a mixer jar. Add soaked cashewnuts, soaked melon seeds, soaked poppy seeds, garlic cloves, green chillies, ginger, chironji and ½ cup water and grind to a fine paste.
- Take yogurt in a large bowl, add the ground paste, turmeric powder, yellow chilli powder, black pepper powder, green cardamom powder, mace powder and salt and mix well.
- Sprinkle some salt over the raan and apply it well. Add the second marinade and rub it well on all the sides of the raan. Set aside to marinate for 30-60 minutes. Drizzle some oil in which the onions were fried over the raan.
- Heat ghee in a large handi. Gently place the raan in it and sere on high heat for 4-5 minutes. Flip and sere the other side for 4-5 minutes on high heat or till both sides are evenly golden. Reduce heat to medium and add the remaining marinade. Cook for 2-3 minutes, flip again and cook for 1-2 minutes.
- Reduce heat to low, cover the handi with aluminium foil and place a lid on top. Cook till the handi is heated through thoroughly. Place a heavy object over the lid and continue to cook for 1-1½ hours.
- Switch the heat off, carefully place the raan on a serving plate. Cover the end portion of the bone with aluminium foil. Pour the gravy remaining in the handi over it. Arrange some boiled egg halves and garnish with silver warq. Serve hot.
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