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Ingredientes
- 1 x Leg of kid/lamb, (750 g)
- 1 tsp Chilli pwdr, (5 g)
- 15 gm Salt
- 2 Tbsp. Raw papaya paste, (30 g)
- 20 gm Ginger paste, strained
- 10 gm Garlic paste, strained
- 75 gm Desi ghee, (clarified butter)
- 3 x Cardamoms
- 1 x Black cardamom
- 1 x Clove
- 2 1/2 x Cm cinnamom
- 1 x Bay leaf
- 15 gm Ginger paste, strained
- 10 gm Garlic paste, strained
- 1/2 c. Curd, beaten (100 g)
- 125 gm Onions, sliced and fried until crisp
- 1/2 tsp Chilli pwdr, (2 g)
- 1 lt Clear lamb stock Salt to taste
- 5 x Mint leaves, minced fine
- 1 Tbsp. Coriander leaves, minced fine (15 g)
- 1/4 tsp Patthar ka phool, powdered (1 g)
- 1/4 tsp Gulaab ki pankhrhi, (rose petal pwdr) (1 g) A few strands saffron, crushed and dissolved in 2 tbsp lukewarm water
- 15 gm Cashewnuts
- 15 gm Poppy seeds
- 15 gm Chironji seeds
- 2 tsp Coriander seeds, (10 g)
Direcciones
- Clean and remove the blade bone of the raan and then, using a sharp knife, loosen the meat around the thigh bone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.
- To marinate: Forcefully rub - as in massage - the lamb leg, inside and out, with chilli pwdr. Repeat the process with salt, followed by raw papaya paste, garlic paste, and finally ginger paste. (Each of these ingredients should be rubbed separately into it and not as a mix). Reserve for one-and-a-half hrs.
- To prepare the cashewnut paste: Roast each of the ingredients separately on a medium warm tawa. Grind with about 300 ml water to a smooth paste. Heat ghee in a large flat pan and season with cardamoms, black cardamom, clove, cinnamon and bay leaf. Stir over medium heat till the green cardamoms change colour. Add in the ginger paste and garlic paste and stir over medium heat till the moisture evaporates. Lower the heat, add in the cashewnut paste and stir-fry till the ghee floats on top (sprinkle small quantities of stock to prevent sticking). Then add in chilli pwdr and stir for a few seconds. Remove the pan from heat. Stir in the curd. Return the pan to heat and add in fried onions. Stir-fry till the ghee floats on top. Increase the heat and add in the marinated raan. Fry the meat well. Add in the remaining stock and bring to a boil. Lower the heat and simmer until done. Remove the leg and pass the gravy through a fine mesh sieve into a separate saucepan.
- Return the gravy to heat, add in the leg, mint leaves, coriander leaves and salt. Bring it to a boil. Lower the heat, add in patthar phool pwdr and rose petal pwdr. Stir well. Add in saffron, stir and simmer until the gravy is of ketchup consistency. Check the seasoning Arrange the leg in a serving plate and pour the gravy over. Serve with sauteed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 29 | 42% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1470mg | 61% |
| Potassium 164mg | 5% |
| Total Carbs 7.92g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.59g | 1% |
| Protein 3.75g | 6% |
