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November 20, 2008

Hyderabadi Dum Ki Raan /Lamb Leg Roast Spicy Gravy

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Region : Hyderabad
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Recipe
 

Ingredients:

Leg of lamb

-

2nos (1.5kg)

For the marinade :

Chilli powder

-

2tsp

Salt

-

2tbs

Raw papaya paste

-

2tbs

Ginger paste

-

20gm

Garlic paste

-

10gm

Vinegar

-

60ml

For the filling :

Minced chicken breast

-

150gm

Grated cheese

-

50gm

Cream

-

75 ml

Sliced pistachios

-

12nos

Chopped red bell pepper

-

1no

Chopped green chilli

-

1no

Coarsely ground black pepper

-

1/2tsp

Salt

-

to taste  

Chopped mint leaves

-

1/2tsp

The braising : 

 

 

Red chilli powder

-

11/2tsp

Oil

-

to baste

Crushed green cardamom

-

3nos 

Crushed cloves

-

3nos

Crushed black cardamom

-

1no 

Crushed cinnamon

-

1"piece

Crushed star anise

-

1no

Rose petals

-

6

For the cashew nut paste :
Cashew nuts   15gm
Poppy seeds   15gm
Chironji seeds   15gm 
Coriander seeds   10gm
For the gravy :
Ghee   75gms
Green cardamoms   3nos
Black cardamom   1no
Clove   1no
Cinnamon   1"pieces
Bay leaf  
Ginger paste   15gm
Garlic paste   10gm
Red chilli powder   1/2 tsp
Yogurt   1/2cup
Fried onions   125gms
Clear lamb stock   1 litre 
Salt   to taste
Chopped mint leaves   1tbs
Chopped coriander leaves   1tbs
Powdered pathar ka phool   1/4tsp
Powdered rose petal   1/4tsp
Crushed Saffron   few strands
  Popular Tags:
   Papaya,   Saffron,   Mint,  



 

Method of Preparation : 

Clean and remove the blade bone of the lamb leg (raan) and then, using a sharp knife, loosen the meat around the thighbone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.

Marinade : 
Rub the lamb leg, inside and out, with chilli powder. Repeat the process with salt followed by raw papaya paste, garlic paste, ginger paste and finally with vinegar. Rub the ingredients one by one separately.  Marinate for 11/2 hours.

Filling : 
Grind chicken mince with cheese followed by cream added intermittently until a thick paste is obtained. Replace it to a bowl and add the other ingredients for filling, mix well and divide it into 2 halves.

Open the slits of the lamb leg and stuff a portion of the filling in each leg. Bind each stuffed leg with a needle and string to retain the shape whilst cooking. Pour butter over the stuffed legs and prick with a needle.

Braising : 
Rub the lamb legs with red chilli powder and repeat the process with oil. Place the legs in a roasting tray, add the remaining ingredients for braising and enough water to cover the legs. Braise in a pre- heated oven (275°F) for 2 hours. Remove, discard the liquor and rub again with oil and keep aside. 

Roast the ingredients for cashew nut paste separately on a medium hot pan. Grind it to a smooth paste by adding required water and keep aside.

Gravy : 
Heat ghee in a large pan and season with green and black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamom changes colour. Add ginger and garlic paste and sauté well until the moisture evaporates. Lower the heat and add the cashew nut paste kept aside and fry until oil separates. Then add chilli powder and stir for a few seconds. 

Remove the pan from heat and stir in the yogurt. Return the pan to heat, add fried onions and stir until ghee separates. Add the marinated lamb legs and fry the meat well. Add lamb stock and bring to a boil. Lower the heat and simmer till done. 

Remove the leg from the gravy and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the legs, salt, mint and coriander leaves. Bring it to a boil and add pathar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Remove and adjust the seasoning.

Arrange the legs on a serving plate, pour on the gravy and serve.

 
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Hyderabadi Dum Ki Raan /Lamb Leg Roast Spicy Gravy