Raan-e-Dum Recipe

By | Published | Mutton and Lamb | No Comment

Leg of Lamb – 1 kg
Red Chilli Powder – 1 tsp
Salt to taste
Ginger Paste – 2 tsp
Garlic Paste – 2 tsp
Malt Vinegar – 5 tbsp
Spring Onions – 20 gms, chopped
Ginger – 10 gms, chopped
Green Chillies – 10 gms, chopped
Green Coriander – 2 1/2 tbsp, chopped
Mint – 2 tsp, chopped
Garlic – 2 1/2 tbsp, chopped
Cheese – 60 gms, grated
Black Cumin Seeds – 1 tsp
Garam Masala – 1/2 tsp
White Butter – 5 tbsp
Onion Rings – 1/2 cup
Pineapple – 1 cup, chopped
Chaat Masala – 1 tsp
Lemon Juice – 1 tbsp

1. Remove the thigh bone from the lamb leg.
2. Marinate the lamb in a mixture of red chilli powder, salt, ginger and garlic pastes, and half the malt vinegar.
3. Keep aside for 4 hours.
4. Mix spring onions, ginger, green chillies, green coriander, mint and garlic together.
5. Add cheese and black cumin seeds.
6. Stuff the leg of lamb with this mixture.
7. Sew the open end of the leg with a needle and thread.
8. Prick the leg with a fork.
9. Arrange the leg in a big baking tray.
10. Pour over the remaining malt vinegar and sprinkle garam masala over it.
11. Cover with aluminum foil.
12. Roast in a preheated oven (180C/350F) for 1 1/2 hours.
13. Heat the butter in a pan; saute onion rings.
14. Add pineapple and chaat masala.
15. Mix well and remove from heat.
16. Slice the leg open and garnish with pineapple and onion mixture.
17. Squeeze lemon juice on top.
18. Serve hot.

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