A lamb recipe dipped in rich Indian flavours.
Mumbai: The Raan-E-Zeera makes for a perfect centrepiece for most grand occasions. Rich and flavourful, the whole lamb leg is marinated and braised in a delicious blend of aromatic Indian spices and charred grilled in a tandoor.
50gms red chilli paste
2gms kachari powder
80ml malt vinegar
500gms ginger garlic paste
20gms deggi mirch
5gms coriander powder
5gms cumin powder
2gms turmeric powder
5gms garam masala powder
2000ml lamb stock
5gms kebab masala
2nos green chilli
Prick the raan with skewer till soft.
Marinate the lamb with salt, red chilli paste, ginger garlic paste, kachari powder and malt vinegar.
In a copper utensil (lagan) heat ghee and add all of the masala one by one.
Add sliced onion and fry till it is brown in colour.
Add ginger garlic paste, red chilli paste, deggi mirch, coriander powder, cumin powder and raan.
Cook the raan for some time till masala leaves the oil. Add curd and cook the masala.
Add lamb stock and seal the copper utensils (lagan) with silver foil.
Cook till the lamb is well done. Remove the raan from the gravy and strain the gravy.
Skewer the lamb and cook in a tandoor.
Serve with laccha onion, lemon wedges and green chilli.
*Disclaimer: The article has been provided by Chef Kamleshwar Prasad, Conrad Pune. The opinions expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same.