Raan-e-Mussallam (Leg of lamb in a spicy marinade) recipe
ingredients
1 kg (2.2 lb) Leg of lamb
5 tbsp (100 g) 3 1/2 oz Butter for basting
4 tbsp (60 g) 2 oz Onion seed (kalonji) paste
1 tbsp (25 g) Brown onion paste
1/2 cup (100 g) 3 1/2 oz Yoghurt
4 tsp (20 g) Red chilli paste
7 tsp (14 g) Garam masala
3/4 cup (150 ml) 5 oz Vegetable oil
5 tbsp (100 g) 3 1/2 oz Butter for basting
4 tbsp (60 g) 2 oz Onion seed (kalonji) paste
1 tbsp (25 g) Brown onion paste
1/2 cup (100 g) 3 1/2 oz Yoghurt
4 tsp (20 g) Red chilli paste
7 tsp (14 g) Garam masala
3/4 cup (150 ml) 5 oz Vegetable oil
For the marinade:
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
1/2 cup (100 ml) 3 1/2 fl oz Malt vinegar (sirka)
4 tbsp (60 ml) 2 fl oz Rum (optional)
Salt to taste
7 tsp (14 g) Red chilli powder
7 tsp (14 g) Yellow chilli powder
1 1/2 tbsp (22 g) Raw papaya paste
1 tsp (2 g) Cloves (laung), powdered
5 tsp (10 g) Cinnamon (dalchini), powdered
3/4 cup (150 g) 5 oz Yoghurt (dahi), hung
1 tbsp (18 g) Garlic (lasan) paste
1/2 cup (100 ml) 3 1/2 fl oz Malt vinegar (sirka)
4 tbsp (60 ml) 2 fl oz Rum (optional)
Salt to taste
7 tsp (14 g) Red chilli powder
7 tsp (14 g) Yellow chilli powder
1 1/2 tbsp (22 g) Raw papaya paste
1 tsp (2 g) Cloves (laung), powdered
5 tsp (10 g) Cinnamon (dalchini), powdered
3/4 cup (150 g) 5 oz Yoghurt (dahi), hung
method
1. Prick the lamb leg all over with a fork.
2. For the marinade, whisk all the ingredients together. Rub over the leg and keep aside for 4 hours.
3. Skewer the lamb leg and cook in a tandoor for 15 - 20 minutes, basting with butter occasionally. Alternatively, bake in a very hot oven till the juices are sealed and meat is lightly coloured.
4. Take lamb leg off the skewer and place on a roasting tray.
5. Mix onion seed paste, onion paste, yoghurt, red chilli paste, and garam masala together; rub into the lamb. Cover and seal the tray with an aluminium foil. Cook in an oven or on a hot plate for 35 - 40 minutes.
6. Remove from oven and serve hot, accompanied with naan.
2. For the marinade, whisk all the ingredients together. Rub over the leg and keep aside for 4 hours.
3. Skewer the lamb leg and cook in a tandoor for 15 - 20 minutes, basting with butter occasionally. Alternatively, bake in a very hot oven till the juices are sealed and meat is lightly coloured.
4. Take lamb leg off the skewer and place on a roasting tray.
5. Mix onion seed paste, onion paste, yoghurt, red chilli paste, and garam masala together; rub into the lamb. Cover and seal the tray with an aluminium foil. Cook in an oven or on a hot plate for 35 - 40 minutes.
6. Remove from oven and serve hot, accompanied with naan.
serving amount
serves: 4 - 5
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more information
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