Are you ready for the tastiest, most tender melt in your mouth meat you’ve ever had? Roasted Leg of Lamb (Musallam Raan) is, quite simply, sensational.
A whole pot roasted raan is a festive dish. On the other hand the hassle of carving it at the table may make it seem unsuitable for large party. Good for a family celebration or a few special guests, this is a simplified version of a north classic. Check it out the Musallam Raan recipe here!!
This leg of lamb is marinated 4 hours with yogurt, vinegar, garlic, and spices then oven seared and slow roasted. Be prepared for many requests for seconds
[one_third] Prep Time: 2 hours[/one_third] [one_third]Cook Time: 2 hours minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 2-1/2 kg whole mutton leg
- 1/2 cup ghee or butter
- 1 onion onions, thinly and evenly sliced
- 1 cup yogurt
- 4 tablespoon raw papaya paste
- 3 tablespoon khoya
- 2 tablespoon ginger garlic paste
- 2 tablespoon red chilli powder
- 2 tablespoon parched grams, powder
- 2 tablespoon almonds, blanched and ground with water
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- 1 tablespoon pepper corns, powder
- 1 tablespoon poppy seeds ground with water
- 1 teaspoon cardamom powder
- 1 teaspoon mace powder
- 2 drops kewara essence
- 1 pinch saffron diluted in warm water
- salt according to taste
- 1/2 tsp chat masala
- 2 fresh lemon
- 4-5 fresh salad leaves
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
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 , turning and basting as above, for about 2 hours or till it is well cooked. Musallam Raan is ready to serve.
- Serve hot with naan and raita.