After washing the leg of goat, use a sharp knife, make deep slits all over the leg.
Apply the pre marinate ingredients on the meat and keep it for 20 minutes. Then wash it and pat dry the meat.
In a mixer jar, add all the marination masalas except for the kajus and khus khus and make a smooth paste. Marinate the leg with this masala and keep it for at least 6-8 hours or better for 24 hours in the fridge.
Put the leg in a deep pan but don't put the extra marinate in the pan, keep it aside for later use. Then cover it partially and put on a high heat until the marinade just begins to simmer for around 10 minutes on each side to give colour to the raan.
Now add the additional marination and cook till the oil separates. Preheat the oven to 160 degrees celsius and place the raan on the baking tray.
The masala will be left in the pan in that masala, now add the cashews and khus khus paste, let it cook for another 3-5 minutes on a low heat.
Spread the masala over the Raan and cover it with a foil and place the tray in the oven. After 1 hour remove the foil.
There will be lots of gravy in the tray, try to remove it in a bowl and use this to make the rice. It can be served with Raan as well.
This raan will take around 1 and 1/2 to 2 hours to cook. When the raan is cooked put it under the grill for 5-7 minutes to give it a nice colour, keep a close eye on it as it can burn the masala in no time. Serve this hot Raan Musallam on a bed of aromatic rice.