Empty My Fridge
Special Raan Roast
Ingredients
- Mutton
- Kashmiri lal mirch powder½ tbsp
- Saltto taste
- Lemon3 tbsp
- Sunflower oil2 cups + 2 tbsp
- Pyaz pureed2–3 tbsp
- Yoghurt¼ cups
- Hari mirch paste1 tbsp
- Adrak lehsan paste1 tbsp
- Zeera powder½ tbsp
- Turmeric · powder½ tsp
- Kali mirch powder1 tsp
- Coriander seed · powder½ tbsp
- Lal mirch powder 1 tsp orto taste
- Chaat masala1 tsp
- Garam masala · powder½ tsp
- Darchini1
- Badi elaichi1
- Laung3
- Hara dhania chopped
Instructions
- Make deep cuts on both sides of the mutton leg.
- Rub the leg with the Kashmiri red chilli powder, pink salt and lemon juice, then flip and repeat. Cover and marinate for 30 minutes.
- Heat the cooking oil in a wok. Fry the marinated leg on high heat until golden and crispy.
- In a bowl, whisk the pureed onion, yogurt, ginger garlic paste, green chilli paste, cumin, turmeric, black pepper, coriander powder, red chilli powder, chaat masala, garam masala and the 2 tablespoons oil.
- Coat the fried leg evenly with this marinade. Cover and marinate for 4 hours or overnight.
- Wrap the marinated leg in aluminium foil and baking paper.
- Add water to a pressure cooker and bring to a boil, then add the cinnamon stick, black cardamom and cloves.
- Place the steam rack in the cooker and set the wrapped leg on it.
- Cover and lock the lid. Pressure cook on low heat for 40 to 45 minutes after the cooker starts whistling.
- Turn off the heat, release the steam by removing the whistle, unlock the lid and take out the leg.
- Use the stock to make rice or sauce, brush the leg with the leftover juices, and serve with salad and potatoes.
Summarized from Food Fusion's video. Watch it for the details.
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