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Raan (leg of
- thigh portion)
1 cup -
1 tsp -
1 tsp -
1 cup - boiled
1 tsp - Kashmir chilli powder
1 tsp - kachri powder
1 tsp - peppercorns
6 to 8 -
4 - black
2 tbsp - clarified
1 tsp - salt or to taste
5 or 6 - small potatoes, whole, peeled, pricked
5 to 6 - small
How to Make Raan Mussallam
Make deep cuts into the leg on both sides so that the marinade seeps in well.
Mix the yoghurt, garlic-ginger, chilli powder and kachri together.
Rub well into the leg of mutton. Leave this to marinate overnight.
Put the ghee, bay leaf, peppercorns, cloves and the cardamom in a dish.
The dish should be large enough to take in the raan. Cover and let it cook in high for 2 minutes.
Add ghee and onion paste. Mix well and cook uncovered on high for 15 minutes, stirring twice or till the onions become light brown.
Add salt to the marinated meat and place the meat in the dish.
Turn upside down to coat the piece well with the onion mixture.
Cook uncovered on high for 12 minutes, turning once.
Add the remaining marinade. Cover and cook at 30% for 20 minutes, turning twice, basting with the drippings each time.
Add the potatoes and onions.
Cook covered at 30% for 20 minutes, turning and basting once.
Check to see if done. Cook longer if not.
To be served with a little gravy.
If it has dried up, add some water and cook some more to obtain desired consistency.
Garnish with almonds and raisins and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.