Raan Gosht Recipe

Raan Gosht Recipe

Ingredients:

• 1200 gm lamb
• 8 1/2 teaspoon garlic paste
• 250 gm sliced onion
• 60 ml hung curd
• 1 yellow bell pepper
• 4 green chilli
• 1 pinch dry mango powder
• 1 pinch dried fenugreek leaves
• 12 clove
• 4 cinnamon stick
• 3 teaspoon fennel seeds
• 5 green cardamom
• 3 bay leaf
• 60 ml refined oil
• 3 1/2 teaspoon ginger paste
• 60 ml tomato puree
• 1 red bell pepper
• 1 capsicum (green pepper)
• 1 pounds cumin powder
• 1/2 teaspoon powdered black cardamom
• 1 pinch black salt
• 12 handful garlic flakes
• 24 peppercorns
• 3 tablespoon ginger paste
• 2 black cardamom
• 2 tablespoon virgin olive oil

For Marination :

• salt as required
• 1/4 cup malt vinegar
• 1 tablespoon red chilli powder
• 1 tablespoon marjoram

Recipe :

• Step 1

  To start with, clean the mutton legs and prick with fork. Afterwards, wash them well and pat dry using a kitchen towel. Using a trussing needle, stud the legs with equal numbers of cloves, flakes of garlic, cinnamon and peppercorns.

• Step 2

  Mix together salt and red chilli powder in a small bowl and vigorously massage the mutton legs with this mixture. Now, prepare the marinade for the dish. For the same, take a bowl and mix together salt as per your taste, malt vinegar, one teaspoon fennel seeds, dried marjoram, 3 tablespoons of ginger paste and 3 1/2 teaspoons of garlic paste. Once the marinade is ready, evenly rub the legs with it and keep aside for an hour.

• Step 3

  Meanwhile, pre-heat the oven at 180 degree Celsius. Put the marinated mutton legs in a roasting tray and spread the spices on and around the legs. Add enough water to cover the legs; cover the tray with silver foil and roast in a pre-heated oven for an hour.

• Step 4

  Then reduce the oven temperature to 130 degree Celsius and continue to roast until the meat is tender and leave bones from ends for 1 1/2 hours. Remove, evenly rub with olive oil, cool, then separate the rasher with your hands.

• Step 5

  Heat oil in a wok over medium flame. Once the oil is hot enough, add ginger-garlic paste in the wok and saute for a few seconds until the raw smell goes away. Next, saute onions for 30 seconds and then add tomato puree, stir for a few seconds. Afterwards, add hung curd and stir-fry until specks or fat begins to appear on the surface. Now, add the bell peppers in the wok and stir for 30 seconds.

• Step 6

  Add the lamb rashers and salt in the work. Stir-fry for a few seconds, and then add green chillies in it and mix once again. Sprinkle the masalas left and mix well.

• Step 7

  Raan Gosht is ready, transfer to a platter and serve the dish with any bread of your choice.