Musallam Raan

Recipe by
Total Time:
4 hours
Serves:6
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Healthy Stuffed Roast Chicken, Best Nectarine-Glazed Chicken Kebab, Easy Stuffed capsicums

Rate This Recipe
5

Ingredients

  • 1 kg - mutton, whole leg
  • 115 gms - Ghee
  • 60 gms - Curd
  • 60 gms - onions, thinly and evenly sliced
  • 9 gms - red chillies, powdered
  • 9 gms - coriander seeds, powdered
  • 3 gms - garam masala, powdered
  • 9 gms - pepper corns, powdered
  • 30 gms - parched grams, powdered
  • 9 gms - almonds, blanched and ground with water
  • 9 gms - Poppy Seeds (khus khus) ground with water
  • 25 gms - ginger, scraped and ground
  • 1 1.5 gms - Cardamom seeds, powdered
  • 1 1.5 - mace, (javitri) powdered
  • 25 gms - raw papaya, ground with water
  • 25 gms - khoya
  • 2 drops - kewada essence
  • 1 pinch - Saffron diluted in warm water
  • 18 gms - salt

How to Make Musallam Raan

  • 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 mode 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 (350 F), turning and basting as above, for about 2 hours or till it is well cooked.