Introduction
Mutton Raan is a sumptuous dish with roots in Mughlai cuisine, traditionally served at royal feasts. The term "Raan" refers to the leg of lamb, which is marinated in a rich blend of spices and slow-cooked to perfection. This dish is known for its tender, flavorful meat and aromatic spices, making it a highlight at special occasions and festive gatherings. Let's embark on a culinary journey to create this regal dish that promises to delight your taste buds.
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Ingredients
For Marination
1 whole leg of lamb (raan), approximately 1.5-2 kg
1 cup yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
2 tablespoons lemon juice
1 tablespoon red chili powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala
2 tablespoons mustard oil
Salt to taste
For Cooking
3 tablespoons ghee (clarified butter) or oil
2 large onions, thinly sliced
4-5 green chilies, slit
2-3 bay leaves
4-5 cloves
4-5 cardamom pods
1 cinnamon stick
1 cup water or stock
Fresh coriander leaves for garnish
Fresh mint leaves for garnish
Instructions
Marination
Clean and pat dry the leg of lamb.
Make deep incisions all over the leg to allow the marinade to penetrate.
In a large bowl, mix yogurt, ginger paste, garlic paste, lemon juice, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, mustard oil, and salt.
Rub this marinade generously over the lamb, ensuring it gets into the incisions.
Cover and refrigerate the marinated lamb for at least 6-8 hours, preferably overnight.
CookingPreheat the oven to 180°C (350°F).
Heat ghee or oil in a large ovenproof pot or roasting pan.
Add the sliced onions and cook until golden brown.
Add green chilies, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté for a few minutes until fragrant.
Place the marinated lamb leg in the pot and sear it on all sides until lightly browned.
Add water or stock to the pot, cover with a lid or aluminum foil, and transfer to the preheated oven.
Cook for 2-3 hours, basting occasionally with the cooking juices, until the meat is tender and falls off the bone.
Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.
Serving
Garnish with fresh coriander and mint leaves.
Serve hot with naan, roti, or rice, and enjoy this royal delicacy.
Conclusion
Mutton Raan is more than just a dish; it's a celebration of rich flavors and culinary heritage. Preparing this dish might require patience, but the end result is a mouthwatering feast fit for royalty. Whether you're hosting a grand dinner or celebrating a special occasion, Mutton Raan is sure to impress and satisfy your guests. Enjoy the royal taste of Mughlai cuisine with this exquisite recipe.
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