Hyderabadi Dum Ki Raan

Home | Contribute your favorite recipe | Cooking Tips | Home Remedies | Feedback

Posted on Mon 08 Aug 2005 (767 reads)

Ingredients:

Leg of lamb 2 nos (1.5kg)

For the marinade :

Chilli powder 2 tsp
Salt 2 tbsp
Raw papaya paste 2tbsp
Ginger paste 2 tsp
Garlic paste 1 tsp
Vinegar 60 ml

For the filling

Minced chicken breast 150gm
Grated cheese 50gm
Cream 75 ml
Sliced pistachios 12nos
Chopped red bell pepper 1
Chopped green chilli 1
Coarsely ground black pepper 1/2 tsp
Salt to taste
Chopped mint leaves 1/2 tsp

The braising :

Red chilli powder 1 1/2tsp
Oil to baste
Crushed green cardamom 3
Crushed cloves 3
Crushed black cardamom 1
Crushed cinnamon 1 inch
Crushed star anise 1
Rose petals 6

For the cashew nut paste :

Cashew nuts 15gm
Poppy seeds 15gm
Chironji seeds 15gm
Coriander seeds 10gm

For the gravy :

Ghee 75gms
Green cardamoms 3nos
Black cardamom 1
Clove 1
Cinnamon 1 inch
Bay leaf 1
Ginger paste 15gm
Garlic paste 10gm
Red chilli powder 1/2 tsp
Yogurt 1/2 cup
Fried onions 125gms
Clear lamb stock 1 litre
Salt to taste
Chopped mint leaves 1 tbsp
Chopped coriander leaves 1 tbsp
Powdered pathar ka phool 1/4 tsp
Powdered rose petal 1/4 tsp
Crushed Saffron few strands

Directions :

Clean and remove the blade bone of the lamb leg (raan) and then, using a sharp knife, loosen the meat around the thighbone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.

Marinade :

Rub the lamb leg, inside and out, with chilli powder. Repeat the process with salt followed by raw papaya paste, garlic paste, ginger paste and finally with vinegar. Rub the ingredients one by one separately. Marinate for 11/2 hours.

Filling :

Grind chicken mince with cheese followed by cream added intermittently until a thick paste is obtained. Replace it to a bowl and add the other ingredients for filling, mix well and divide it into 2 halves.

Open the slits of the lamb leg and stuff a portion of the filling in each leg. Bind each stuffed leg with a needle and string to retain the shape whilst cooking. Pour butter over the stuffed legs and prick with a needle.

Braising :

Rub the lamb legs with red chilli powder and repeat the process with oil. Place the legs in a roasting tray, add the remaining ingredients for braising and enough water to cover the legs. Braise in a pre- heated oven (275°F) for 2 hours. Remove, discard the liquor and rub again with oil and keep aside.

Roast the ingredients for cashew nut paste separately on a medium hot pan. Grind it to a smooth paste by adding required water and keep aside.

Gravy :

Heat ghee in a large pan and season with green and black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamom changes colour. Add ginger and garlic paste and sauté well until the moisture evaporates. Lower the heat and add the cashew nut paste kept aside and fry until oil separates. Then add chilli powder and stir for a few seconds.

Remove the pan from heat and stir in the yogurt. Return the pan to heat, add fried onions and stir until ghee separates. Add the marinated lamb legs and fry the meat well. Add lamb stock and bring to a boil. Lower the heat and simmer till done.

Remove the leg from the gravy and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the legs, salt, mint and coriander leaves. Bring it to a boil and add pathar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Remove and adjust the seasoning.

Arrange the legs on a serving plate, pour on the gravy and serve.

Index :: Print :: E-mail

The comments are owned by the poster. We aren't responsible for their content.

Poster	Thread