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MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy )

Aug-01-2017
Shobha Keshwani
1440 minutes
Prep Time
240 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) RECIPE

This is a rich shahi dish which is a bit laborious but is worth the efforts. It is definitely a party dish. I marinated the leg of mutton for 24 hours with spices and meat tenderizer. Then grilled it in the medium temperature for about 4 hours turning the sides every half an hour. The masala gravy is also very rich with dry fruits and spices fried in desi ghee. This can be served with tandoori rotis / naans / rumali rotis / parathas .Do try it out and I am sure you are going to love it.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Simmering
  • Roasting
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. Leg of mutton. 1
  2. Potatoes .. 8-10 (small ones )
  3. Desi ghee ... 1/2 cup or as required (If you do not want to use ghee you can use oil instead or half and half )
  4. Yogurt .1/2 cup
  5. Turmeric powder .. 1/4 tsp
  6. Red chilli powder ... 1/2 tsp
  7. Salt .. as needed
  8. Slivered almonds ... for garnishing
  9. (For Marination :)
  10. Yogurt ... 1/2 cup
  11. Garlic paste ... 1 tbsp
  12. Ginger paste.... 1 tbsp
  13. Raw papaya paste .. 2 tbsps ( if you don't have it you can use meat tenderizer instead according to the instructions on the bottle )
  14. Salt ....... 1 tbsp
  15. Turmeric .... 1/2 tsp
  16. Lemon juice ... 2 tbsps
  17. (Dry Masala - Dry roast and grind these to a powder)
  18. Dessicated dry coconut ... 3-4 tbsps
  19. Sesame seeds ................. 2 tbsps
  20. Poppy seeds ................ 1 tbsp
  21. (Wet Masala : Fry all these ingredients one by one in desi ghee before grinding. You can add a little water while grinding them.)
  22. Onions ..... 2 large
  23. Green chillies .. 2-3
  24. Garlic cloves .... 10 - 12
  25. Ginger ............. 2 inch piece
  26. Raisins ......... 2 tbsps
  27. Cashew nuts .. handful
  28. Charoli .......... handful
  29. Cloves ........ 5-6
  30. Cinnamon .... 2 inch piece

Instructions

  1. Clean the leg of mutton well after removing all the fat. Pierce it with a knife to allow the marination go into the crevices.
  2. Rub the marination well on both the sides. Wrap the plate with a cling film and keep it in the refrigerator for 24 hours.
  3. Now pre-heat the oven and reduce it to medium. Place the leg in a large tray lined with ghee or oil.
  4. Roast it for 45 minutes on one side. Turn it and roast for 45 minutes again on the other side until the juices from the meat are drying up
  5. At this stage add 3-4 cups of water in the baking tray and continue to cook turning sides every half an hour. Add more water if needed.
  6. You have to check it out by piercing with a knife. Once the meat is done strain the water left in the baking tray to use it for the gravy.
  7. Meanwhile, peel the potatoes and fry them on very low flame until they are soft taking care not to make them brown.
  8. In a pan or wok heat 2-3 tbsps of ghee or oil. Add the wet masala and saute it until the oil separates.
  9. Now tip in the dry masala and also the salt the spice powders mentioned in the list.
  10. Whisk the remaining curd with the strained gravy from the baking tray and add it to the pan. The consistency of the gravy depends on your preference. So add water accordingly.
  11. When you are ready to serve, heat the leg again and wrap the bone with a foil paper. Place it in a serving dish. Spread the fried potatoes around it and pour the gravy on it spreading evenly.Garnish with slivered almonds and serve.

Reviews (1)  

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Kritika Seth
Aug-02-2017
Kritika Seth   Aug-02-2017

I will surely try this.

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