cooming soon

Raan

Ingredients :

1200 gm lamb

8 1/2 teaspoon garlic paste

250 gm sliced onion

60 ml hung curd

1 yellow bell pepper

4 green chilli

1 pinch dry mango powder

1 pinch dried fenugreek leaves

12 clove

4 cinnamon stick

3 teaspoon fennel seeds

5 green cardamom

3 bay leaf

60 ml refined oil

3 1/2 teaspoon ginger paste

60 ml tomato puree

1 red bell pepper

1 capsicum (green pepper)

1 pounds cumin powder

1/2 teaspoon powdered black cardamom

1 pinch black salt

12 handful garlic flakes

24 peppercorns

3 tablespoon ginger paste

2 black cardamom

2 tablespoon virgin olive oil

For marination.

salt as required

1/4 cup malt vinegar

1 tablespoon red chilli powder

1 tablespoon marjoram

Method :

Step 1

To start with, clean the mutton legs and prick with fork. Afterwards, wash them well and pat dry using a kitchen towel. Using a trussing needle, stud the legs with equal numbers of cloves, flakes of garlic, cinnamon and peppercorns.

Step 2

Mix together salt and red chilli powder in a small bowl and vigorously massage the mutton legs with this mixture. Now, prepare the marinade for the dish. For the same, take a bowl and mix together salt as per your taste, malt vinegar, one teaspoon fennel seeds, dried marjoram, 3 tablespoons of ginger paste and 3 1/2 teaspoons of garlic paste. Once the marinade is ready, evenly rub the legs with it and keep aside for an hour.

Step 3

Meanwhile, pre-heat the oven at 180 degree Celsius. Put the marinated mutton legs in a roasting tray and spread the spices on and around the legs. Add enough water to cover the legs; cover the tray with silver foil and roast in a pre-heated oven for an hour.

Step 4

Then reduce the oven temperature to 130 degree Celsius and continue to roast until the meat is tender and leave bones from ends for 1 1/2 hours. Remove, evenly rub with olive oil, cool, then separate the rasher with your hands.

Step 5

Heat oil in a wok over medium flame. Once the oil is hot enough, add ginger-garlic paste in the wok and saute for a few seconds until the raw smell goes away. Next, saute onions for 30 seconds and then add tomato puree, stir for a few seconds. Afterwards, add hung curd and stir-fry until specks or fat begins to appear on the surface. Now, add the bell peppers in the wok and stir for 30 seconds.

Step 6

Add the lamb rashers and salt in the work. Stir-fry for a few seconds, and then add green chillies in it and mix once again. Sprinkle the masalas left and mix well.

Step 7

Raan Gosht is ready, transfer to a platter and serve the dish with any bread of your choice.

Source: recipes.timesofindia.com

Serves : 6

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal