Ingredients:
- Raan (baby lamb leg)
- Ghee to baste
- Red chilli powder 2 tsp
- Salt to rub
- Ginger paste 5 ¼ tsp
- Garlic paste 2 ½ tsp
- Red wine vinegar 6 tbsp
- 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
- Oil 4 tbsp
- Ginger-garlic paste 4 tbsp
- Kashmir chilli powder 1 tbsp
- Salt to taste
Cuisine: Cooking time: 40 mins Serving: 4 people
Procedure:
- For the marinade, massage the leg with red chilli powder.
- Repeat the process with salt, the ginger paste, garlic paste and finally with vinegar.
- Remember, each of these ingredients is to be rubbed separately and not as a mixture.
- Refrigerate for 30 minutes.
- 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.
- Then reduce the oven temperature to 160*C and braise for 1 hour.
- Remove and discard the liquid.
- Rub the cooked baby lamb leg with oil, ginger-garlic paste, Kashmiri chilli powder and salt.
- Pre-heat the oven to 200*C.
- Roast the leg in the oven for 15 minutes until nice and charred.
- Sprinkle lemon juice, cut into slices and serve immediately with mint chutney.
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