Raan Kebab (Masala Leg of lamb)
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| Ingredients |
- 1 kg Lamb
- 1 cup Curd
- 1 inch Ginger
- 3 medium Onions
- 2 teaspoons Cumin seeds
- 1 1/2 inch Raw papaya
- Salt (As per taste)
- 2 teaspoons Red chilli paste
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- 1 pinch Saffron
- 12 Garlic cloves
- 2 Bay leaves
- 4 Green cardamom
- 4 small Onions
- 2 cups Water
- 1/2 cup Cream
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| Method |
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Clean and wash leg of lamb and make shallow cuts into the flesh. Make a marinade by grinding the ginger, cumin seeds, onions, and papaya (you can use a meat tenderiser)into a paste with the curd. To the curd-mixture add 2 teaspoons salt and marinate the meat for 6 to 8 hours in the refrigerator. Turn the leg in the marinade a couple of times so that the mixture is soaked uniformly.
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Make some garlic water by soaking the crushed garlic cloves in 10 tablespoons of hot water. Reserve the water for use.
Take the 4 small onions, slice finely and fry till golden brown and then crush.
Heat ghee or oil. Add cardamoms, bay leaves, and meat along with marinade to a large heavy-bottomed pan. Cook on low heat.
Turn the meat occasionally, adding a little garlic water just before turning. Cook to golden brown. Add hot water, rest of the salt, cook covered turning meat a few times until meat is kebab-tender.Add more hot water if required. Add ground fried onions, saffron milk, red chilli paste and 1/2 cup hot water and simmer further for it to blend.
Serve sizzling hot, decorate with silver-leaf and sprinkle with a few drops of kewra essence if desired.
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Other Details |
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Serves: 4
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Time: 60 mins.
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Category: Appetizer | State: Uttar Pradesh | Submitted by: System
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