Ingredients:

  • Raan (baby lamb leg)
  • Ghee to baste
THE MARINADE
  • Red chilli powder 2 tsp
  • Salt to rub
  • Ginger paste 5 ¼ tsp
  • Garlic paste 2 ½ tsp
  • Red wine vinegar 6 tbsp
FOR BRAISING
  • Cooking oil to baste
  • Cloves 6
  • Green cardamom 5
  • Black cardamom 2
  • Bay leaves 3
  • Cinnamon 2 sticks
  • Black peppercorns 12
  • Rose petals 12
  • Salt to taste
FOR ROASTING
  • Oil 4 tbsp
  • Ginger-garlic paste 4 tbsp
  • Kashmir chilli powder 1 tbsp
  • Salt to taste
Cuisine: Cooking time: 40 mins Serving: 4 people
uisine: Cooking time: 40 mins Serving: 4 people

Procedure:

  1. For the marinade, massage the leg with red chilli powder.
  2. Repeat the process with salt, the ginger paste, garlic paste and finally with vinegar.
  3. Remember, each of these ingredients is to be rubbed separately and not as a mixture.
  4. Refrigerate for 30 minutes.
  5. Rub the leg with oil, arrange in a roasting tray, add the remaining ingredients and enough water to cover the leg, and braise in a pre-heated oven (200*C) until the liquid beings to boil, about an hour.
  6. Then reduce the oven temperature to 160*C and braise for 1 hour.
  7. Remove and discard the liquid.
  8. Rub the cooked baby lamb leg with oil, ginger-garlic paste, Kashmiri chilli powder and salt.
  9. Pre-heat the oven to 200*C.
  10. Roast the leg in the oven for 15 minutes until nice and charred.
  11. Sprinkle lemon juice, cut into slices and serve immediately with mint chutney.

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