Raan Mussallam

Recipe by
Total Time:
13.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

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Ingredients

  • Raan (leg of lamb - thigh portion)
  • 1 cup - yoghurt
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • 1 cup - boiled onion paste
  • 1 tsp - Kashmir chilli powder
  • 1 tsp - kachri powder
  • 2 - bay leaves
  • 1 tsp - peppercorns
  • 6 to 8 - cloves
  • 4 - black cardamom seeds
  • 2 tbsp - clarified butter
  • 1 tsp - salt or to taste
  • 5 or 6 - small potatoes, whole, peeled, pricked
  • 5 to 6 - small onions
  • Chopped almonds
  • Raisins for garnishing

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.

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