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Ingredients:
1 cup Curd
½ cup Cream
2 tbsp Lemon juice
1½ kg leg of Lamb
2 tbsp Tomato paste
1 tsp Cumin powder
1½ tbsp Garlic paste
1½ tbsp Ginger paste
1½ tsp Garam Masala
Salt according to taste
1 tsp Turmeric powder
1 tsp Black Pepper powder
1 tsp White Pepper powder
1½ tbsp Raw Papaya, ground to a paste
¼ tsp Saffron, soaked in a little warm milk
Method:
Make deep gashes in the raan.
Mix the raw papaya paste, lemon juice and salt and rub this mixture all over the
raan. Leave aside for 2 hours.
Mix the rest of the ingredients & rub this paste all over the raan & into the
gashes. Leave to marinate overnight in the refrigerator.
Cook in a preheated oven, 350°F, for 1½ hours or until raan is tender.
Turn once to brown on both sides. Cut into slices & serve hot.
Tip: Always turn meat and chicken pieces with tongs instead of a meat
fork. Piercing it with a meat fork allows the juices to escape and can cause
food to become dry.
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