Raan Pathani (Spicy leg of lamb)
Ingredients
- 1 Leg of lamb
- 1 tbsp Vegetable oil
- 3 Cloves
- 4 Green cardamom choti elaichi, crushed
- 3 Black cardamom badi elaichi, crushed
- 2 Cinnamon dalchini, 2 inch sticks
- 2 Star anise chakri phool
- 1 Bay leaf tej patta
- 4 floz Tomato puree
- 1 tsp Salt
for the marinade:
- 1 tsp Garlic lasan, crushed
- 1 tsp Ginger adrak, crushed
- 1 tsp Dry red chillies sookhi lal mirch, paste
- 1 tbsp Vegetable oil
grind to a paste:
- 5 Onions sliced
- 1 tsp Garlic crushed
- 1 tsp Ginger crushed
- 1 tsp Dry red chillies paste
- 2 tsp Coriander dhaniya powder
- 1 tsp Cumin jeera powder
- 3/4 tsp Turmeric haldi powder
Instructions
- With a sharp knife, make deep incisions on the leg of lamb.
- For the marinade, combine all the ingredients and mix well. Cover the leg with this mixture and set aside to marinate for 3 - 4 hours.
- Make a fine paste of all the ingredients mentioned with a little water. Keep aside.
- Heat the oil in a wok (kadhai) that is large enough to hold the leg; saute the cloves, green and black cardamom, cinnamon sticks, star anise, and bay leaf for 2 - 3 minutes. Add the ginger-garlic paste and fry until the oil separates from the mixture and comes to the surface.
- Add the tomato puree and salt. Fry for a few more minutes and then add the leg of lamb. Cook on low heat for about 2 hours or till the lamb is tender.
- Before serving, grill the leg of lamb for a few minutes on both sides till brown.
Calories: 304 kcal
Carbohydrates: 11 g
Protein: 38 g
Fat: 12g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 410 mg
Potassium: 728 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 98 IU
Vitamin C: 9 mg
Calcium: 51 mg
Iron: 4 mg