Roasted Leg of Lamb (Musallam Raan) Recipe

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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]

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[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

For Garnishing:

  • 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]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Heat the ghee and fry sliced onions to a golden brown. Remove, grind and keep aside.

Step 2

Remove all the white membranes from the surface of the meat.

Step 3

Prick the leg thoroughly down to the bone with a fork.

Step 4

Except ghee, mix all the ingredients including fried ground onions, and apply evenly all over the leg.

Step 5

Prick again so that spices enter the body of the meat. Marinade for 2 hours.

Step 6

No water to be added. Place the leg in a thick bottomed wide open pan with ghee, put on a moderate fire and cover.

Step 7

Put some live charcoals on top of the lid. Turn leg occasionally and baste it with the ghee. Cook till it is absolutely tender.

Step 8

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.

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  • Serve hot with naan and raita.

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