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Raan mussalam recipe

Raan mussalam recipe
Highlights

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

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.
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