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.