RAAN-E-JEHAN (MARINATED LEG OF LAMB)
This is a dish from the
North west frontier provinces, from the mountainous regions of the Himalayas.
Leg of lamb - 500 gm.
Onions (chopped fine) - 220 gm.
Green chilies - 15 gm.
(chopped)
Khoya - 100 gm.
Sultanas - 25 gm.
Cashewnuts - 50 gm.
Raw papaya (grated) - 15 gm.
Lemon juice - 15 ml.
Black cumin - 3 gm.
Garam-masala - 5 gm.
Mace - 2.5 gm.
Kashmir chilies - 5 gm.
Ginger/garlic paste - 6 gm.
Yogurt - 150 gm.
Oil for basting.
Salt to taste.
Combine half of the onions with khoya, chilies , sultanas, cashewnuts and salt.
De-bone mutton leg carefully. Place the prepared stuffing into the hollow and replace the bone. Grind kashmiri chilies, onions, mace salt and black cumin to fine paste for marinade. Mix this with yogurt (beaten), lemon juice, grated raw papaya, ginger/garlic and garam-masala. Apply this to the leg of lamb and marinate for 3 hours. Place on tray and cook in hot oven, turning and basting with oil till done. Serve hot with green salad.
Time taken -- 4 hr.
Serves -- 5.
