Name: Musallam Raan (Leg of Lamb/Goat) recipe by Bhavita Singh at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Leg of lamb/goat (whole)- 1 kg; Ghee/Clarified butter - 115 grams; Yogurt - 1/4th cup; Onions - one small; Salt - 1 ½ tsp; Red chili powder - 2 tsp; Coriander powder - 1 ½ tsp; Pepper - ½ tsp; Garam masala powder - ¾ tsp; Almonds - 8-10; Poppy seeds/khus-khus - 1 ½ tbsp; Cardamom powder - ½ tsp; Ginger paste - 1 tbsp; Raw papaya, ground- 25 grams; Khoa- 25 grams; Kewada essence- 2-3 drops or Kewada water- 30 ml; Saffron- A pinch

Ingredients Serving: 6

Leg of lamb/goat (whole)- 1 kg
Ghee/Clarified butter - 115 grams
Yogurt - 1/4th cup
Onions - one small
Salt - 1 ½ tsp
Red chili powder - 2 tsp
Coriander powder - 1 ½ tsp
Pepper - ½ tsp
Garam masala powder - ¾ tsp
Almonds - 8-10
Poppy seeds/khus-khus - 1 ½ tbsp
Cardamom powder - ½ tsp
Ginger paste - 1 tbsp
Raw papaya, ground- 25 grams
Khoa- 25 grams
Kewada essence- 2-3 drops or Kewada water- 30 ml
Saffron- A pinch

Instructions

Peel and slice the onions. Blanch the almonds. Grind the raw papaya with a little water. Dilute saffron in a tbsp of warm water. Keep aside.
Remove all the white membranes and fat from the surface of the meat. Prick the leg thoroughly down to the bone, using a fork or a knife.
Heat ghee and fry onions, remove when golden brown. Do not discard the ghee. In a mixer or food processor, grind to a paste the fried onions, blanched almonds, yogurt, poppy seeds and khoa.
Mix this paste with ALL the remaining ingredients (except ghee). This is your marinade. Apply the marinade evenly all over the meat. Prick the meat again after applying the marinade. Let the leg marinate for two hours at room temperature.
In a large heavy bottomed pan, heat the same ghee in which the onions were fried. Place the leg in the pan, cover tightly and cook on a low flame. Turn leg occasionally and baste with the ghee. Cook till it is absolutely tender.
Alternatively bake in a moderately hot oven (150-175 C), turning and basting occasionally. Bake for about 2 hours or until tender

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