Musallam Raan (Leg of Lamb/Goat) | How to make Musallam Raan (Leg of Lamb/Goat)

By Bhavita Singh  |  25th Jan 2017  |  
4.3 from 3 reviews Rate It!
  • Musallam Raan (Leg of Lamb/Goat), How to make Musallam Raan (Leg of Lamb/Goat)
Musallam Raan (Leg of Lamb/Goat)by Bhavita Singh
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About Musallam Raan (Leg of Lamb/Goat) Recipe

A superb dish from one of my favourite cookbooks, Cooking Delights of the Maharajas by Digvijaya Singh.

Musallam Raan (Leg of Lamb/Goat) is delicious and authentic dish. Musallam Raan (Leg of Lamb/Goat) by Bhavita Singh is a great option when you want something interesting to eat at home. Restaurant style Musallam Raan (Leg of Lamb/Goat) is liked by most people . The preparation time of this recipe is 20 minutes and it takes 45 minutes to cook it properly. Musallam Raan (Leg of Lamb/Goat) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Musallam Raan (Leg of Lamb/Goat). Musallam Raan (Leg of Lamb/Goat) is an amazing dish which is perfectly appropriate for any occasion. Musallam Raan (Leg of Lamb/Goat) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Musallam Raan (Leg of Lamb/Goat) at your home.

Musallam Raan (Leg of Lamb/Goat)

Ingredients to make Musallam Raan (Leg of Lamb/Goat)

  • 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

How to make Musallam Raan (Leg of Lamb/Goat)

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Alternatively bake in a moderately hot oven (150-175 C), turning and basting occasionally. Bake for about 2 hours or until tender

My Tip:

Khoa can be easily found in Indian stores. If not, you could substitute it with ricotta cheese though ricotta does have higher water content. *If you don’t have and can’t find kewda essence, you can just leave it out. I have made it without the kewda essence as well, and I didn’t think there was a noticeable difference in taste.

Reviews for Musallam Raan (Leg of Lamb/Goat) (3)

Tanushree Goel2 years ago

yummy dish!

Sonia Shringarpure2 years ago


Sukhmani Bedi2 years ago


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