Raan Mussalam
(2 votes, average: 3.50 out of 5)
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Total Time:
Preparation Time: 20-30 plus marination time mins
Cooking Time: 2-2.5 hrs mins
Servings: 6-8 |
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Raan Mussalam is a meat dish ; where it is cooked on low heat. This is luscious dish to be served on special occassions.
Required ingredients
- 1 whole raan (lamb’s leg) about 2 to 2.5 kg in weight
For The Marinade
- 3 tbsp. ginger garlic paste
- 400 g curd
- 2 tbsp. red chilli powder
- 2 tbsp. white vinegar
- Salt to taste
For The Paste
- 5 medium sized onion, finely sliced
- 2 black cardamom
- 1 tbsp. cumin seeds
- 10-15 peppercorns
- 4-5 cloves
- ½ star anise
- 1” stick cinnamon
- 2 tbsp. poppy seeds (lightly roasted)
- 2 tbsp. grated desiccated coconut (lightly roasted)
- 5 tbsp. oil
Directions & How to
- Separate any excess fat from the raan and make big deep cuts in it.
- Mix all the ingredients for the marinade and marinate raan for at least 12- 14 hours.
- Heat oil in a pan, add onions, fry till golden. Add whole spices to the oil and fry for 1 more minute. Drain off onion and whole spices on a tissue paper.
- Now make a fine paste of onion, whole spices, poppy seeds and coconut. Keep aside.
- Heat the left over oil in a heavy flat bottomed pan; place raan along with marinade and cook on high heat for 10 minutes. Cover the lid tightly and cook for approximately 45 minutes on low heat. Turn the raan and cook for another 45 minutes or till it is completely cooked.
- Take out the raan on a serving dish leaving masala in the cooking pot.
- Reheat the pan and add onion paste; cook till oil separates. Pour over this masala onto the raan.
- Garnish with sliced onion and boiled eggs. Serve with rumali roti.
