MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) | How to make MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy )

By Shobha Keshwani  |  1st Aug 2017  |  
5 from 1 review Rate It!
  • Photo of MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) by Shobha Keshwani at BetterButter
MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy )by Shobha Keshwani
  • Prep Time

    24

    Hours
  • Cook Time

    4

    Hours
  • Serves

    6

    People

7

1

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.

The delicious and mouthwatering MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ). Shobha Keshwani shared MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ). Try this delicious MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) recipe at home and surprise your family and friends. You can connect with the Shobha Keshwani of MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) by commenting on the page. In case you have any questions around the ingredients or cooking process. The MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) with other users

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

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

  • Leg of mutton. 1
  • potatoes .. 8-10 (small ones )
  • 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 )
  • yogurt .1/2 cup
  • turmeric powder .. 1/4 tsp
  • red chilli powder ... 1/2 tsp
  • salt .. as needed
  • Slivered almonds ... for garnishing
  • (For Marination :)
  • yogurt ... 1/2 cup
  • garlic paste ... 1 tbsp
  • ginger paste.... 1 tbsp
  • Raw papaya paste .. 2 tbsps ( if you don't have it you can use meat tenderizer instead according to the instructions on the bottle )
  • salt ....... 1 tbsp
  • turmeric .... 1/2 tsp
  • lemon juice ... 2 tbsps
  • (Dry masala - Dry roast and grind these to a powder)
  • Dessicated dry coconut ... 3-4 tbsps
  • sesame seeds ................. 2 tbsps
  • poppy seeds ................ 1 tbsp
  • (Wet masala : Fry all these ingredients one by one in desi ghee before grinding. You can add a little water while grinding them.)
  • onions ..... 2 large
  • green chillies .. 2-3
  • Garlic cloves .... 10 - 12
  • ginger ............. 2 inch piece
  • raisins ......... 2 tbsps
  • cashew nuts .. handful
  • Charoli .......... handful
  • cloves ........ 5-6
  • cinnamon .... 2 inch piece

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

  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.

My Tip:

For extra richness you can garnish with silver varq and drizzle some cream over it.

Reviews for MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy ) (1)

Kritika Seth3 years ago

I will surely try this.
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