22 August, 2022
Mutton Raan (Leg) Masala with Flavoured Rice
This recipe serves Mutton Raan (leg of lamb ) Masala with flavoured rice. Here the raan is marinated in Indian spices and cooked on slow flame till the mutton is soft.
Another Raan recipe in my blog which you can go thru.
Mutton Raan In White Gravy
Preparation Time: 30 minutes
Cooking Time: 1.5 hours
Marination Time: 5 to 6 hours or Overnight
Total Time: 2 hours + marination time
Serves: 4
Recipe for Mutton Raan (Leg) Masala with Flavoured Rice
Ingredients
- 750 gm Mutton Raan (Leg of Lamb)
- 2 tbsp Ginger garlic paste
- ½ cup curd
- 2 Fried Onions ( golden fried onions)
- Juice of 1 lemon
- 1 tsp Cumin Seeds
- 14 -15 Almonds or Cashews
- 1 tsp Poppy Seeds
- 1 Mace
- 4 – 5 Green Cardamom
- 1 Small piece of Nutmeg
- ½ cup Oil
- Powdered Masala
- 1 tsp Coriander powder
- 2 tsp Chaat masala
- 1 tsp Garam masala powder
- ½ tsp Turmeric Powder
- 1 ½ tsp Red Chilli Powder
- ½ tsp Pepper Powder
- Salt to taste
- For the Rice
- 300 gm Long Grain Basmati Rice
- 1 Onion
- 2 Tomatoes
- 1 Bay Leaf
- 2 – 3 Green Chillies
- 2 tbsp Butter Or Ghee
- Sauteed Marinade from Raan
- Salt to Taste
For Garnishing - Fried Onions
- Coriander Leaves
Method
- Put deep slits or cuts on the leg of the lamb so the marination can penetrate into it.
- Fry onions and crush them with your hands.
- Grind almonds or cashews, poppy seeds, mace, green cardamom, and nutmeg to a fine paste.
- In a bowl whisk together curd, all the powdered masala, crushed onions, ginger garlic paste, and ground masala.
- Apply the above marinate on the leg in all the cuts properly so the marinade penetrates inside the leg of the lamb. cover the raan with masala .
- Let it marinate in fridge for 5 to 6 hours or overnight.
- In a deep pan heat oil add mutton raan , add all the masala and stir fry the raan on all sides, turn the raan and keep stir-frying.
- If the masala is sticking add water and keep stir-frying till the raw smell of the masala goes.
- Remove half the masala and keep aside for the rice.
- Now add 1 cup of water to the raan (leg of lamb), cover and let it cook on slow flame.
- After 30 minutes turn the raan on the other side, if the water has dried, add more water and let it cook.
- Allow it to cook on slow flame for 1 to 1.30 hours till the meat is tender.
- Check after an hour if the meat has become soft turn of the flame if not continue to cook for another 15 to 30 minutes .
- The raan tastes best when cooked on a slow flame but if you want
the leg of lamb (raan ) can be pressure cooked also. After stir-frying pressure cook till soft.
Rice preparation - Meanwhile, prepare the rice. In a deep vessel heat oil add finely chopped onion green chillies and bay leaves.
- Fry till onions are light pink. Add chopped tomatoes and thin slices of half lemon.
- Saute till tomatoes are soft. Then add the sauteed masala ( which was saved while stir-frying the raan)fry for a minute add in the soaked rice and salt.
- Cook on low flame till rice is cooked.
Serving - Serve rice on a plate and top with raan and gravy.
- Garnish with fried onions and coriander leaves
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Lajawaab