Raan mussalam recipe

A speciality of the home of Nawab Alam Khan, this leg of lamb is sparingly spiced and slow-cooked to perfection.

Ingredients

• 1 baby lamb leg
• 20 gms caramelised onion
• 250 gms yoghurt
• 25 gms garlic paste
• 15 gms ginger paste
• 10 gms red chilli paste
• 1/2 bunch coriander
• 1/4 bunch mint
• 2 gms turmeric powder
• 25 ml ghee
• 4-6 cardamom
• 2 cinnamon stick
• 2-3 cloves
• 1 gm saffron
• 25 ml cream
• Salt and pepper, to taste
• Juice of 1 lemon
• 2-3 green chillies
• 3 litres lamb stock

Method

• Heat ghee and fry cardamoms, cloves and cinnamon. Add caramelised onions and stir well.
• Add green chillies, ginger, garlic and turmeric and fry together until garlic loses its raw smell.
• Add yoghurt mixed with red chilli paste. Sauté well. When ghee floats to the surface, add lamb leg and sauté on high flame until well browned.
• Pour a little lamb stock so it does not stick to the pan. Cook on a medium to slow fire.
• Add salt and herbs and the remaining stock after ghee surfaces again and allow lamb to cook.
• When meat is almost cooked, add saffron and cream.Simmer until the sauce just napes the lamb leg or for about 5-10 minutes until the meat is done.
• Drizzle lemon juice and serve with naan or soft kulchas.