Ingredients
|
Quantity
|
leg of kid/lamb
|
2 lb
|
For the
marinade:
|
|
Chilli powder
|
1 tsp
|
Salt
|
15gms
|
Raw papaya paste
|
2 tbsp
|
Ginger paste – strained
|
20gms
|
Garlic paste – strained
|
10gms
|
For the
gravy:
|
|
Ghee (clarified butter)
|
75gms
|
Cardamom (black)
|
1
|
Cloves
|
1
|
Bay leaf
|
1
|
Ginger paste – strained
|
15gms
|
Garlic paste – strained
|
10gms
|
Curd – beaten
|
½ cup
|
Onions – sliced and fried – until crisp
|
125gms
|
Chilli powder
|
½ tsp
|
Clear lamb stock
|
1 liter
|
Salt
|
to taste
|
Mint leaves – chopped fine
|
5
|
Coriander leaves – chopped fine
|
1 tbsp
|
Patthar ka phool – powdered
|
¼ tsp
|
Gulaab pankhrhi (rose petal powder)
|
¼ tsp
|
Saffron – crushed and dissolved in- 2 tbsp
lukewarm water
|
few strands
|
For the
cashewnuts paste:
|
|
Cashewnuts
|
15gms
|
Poppy seeds
|
15gms
|
Chironji seeds
|
15gms
|
Clean and remove the blade bone of the raan and then, using a
sharp knife, loosen the meat around the thigh bone (without exposing the bone)
and then make deep slits along the length. Wash and pat dry.
To
marinate: Forcefully rub - as in
massage - the lamb leg, inside and out, with chilli powder. Repeat the process
with salt, followed by raw papaya paste, garlic paste, and finally ginger paste.
(Each of these ingredients should be rubbed separately into it and not as a
mixture). Reserve for one-and-a-half hours.
To prepare
the cashew nut paste: Roast
each of the ingredients separately on a medium hot tawa. Grind with about 300
ml water to a smooth paste. Heat ghee in a large flat pan and season with
cardamoms, black cardamom, clove, cinnamon and bay leaf. Stir over medium heat
until the green cardamoms change color. Add the ginger paste and garlic paste
and stir over medium heat until the moisture evaporates. Lower the heat, add
the cashew nut paste and stir-fry until the ghee floats on top (sprinkle small
quantities of stock to prevent sticking). Then add chilli powder and stir for a
few seconds. Remove the pan from heat. Stir in the curd. Return the pan to heat
and add fried onions. Stir-fry until the ghee floats on top. Increase the heat
and add the marinated raan. Fry the meat well. Add the remaining stock and
bring to a boil.
Lower the heat and simmer until done. Remove the leg and pass the
gravy through a fine mesh sieve into a separate saucepan. Return the gravy to
heat, add the leg, mint leaves, coriander leaves and salt. Bring it to a boil.
Lower the heat, add patthar phool powder and rose petal powder. Stir well. Add
saffron, stir and simmer until the gravy is of ketchup consistency. Check the
seasoning Arrange the leg in a serving plate and pour the gravy over. Serve
with sautéed potatoes.