Ingredients for Hyderabadi Dum Ki Raan Recipe:
Leg of lamb - 1 no. (around 750 gm)
Ingredients for Marinade:
Raw papaya paste - 2 tbsp
Red chili powder - 1 tsp
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Salt, as required
Ingredients for the gravy:
Onions - 125 gm, sliced and fried crisp
Ghee - 75 gm
Curd - 100 gm, beaten
Green cardamom - 3 no
Black cardamom - 1 no
Clove - 2 no
Cinnamon stick - 2 cm
Bay leaf - 1 no
Mint leaves - 5 / 6 no
Coriander leaves - 1/2 cup, finely chopped
Red chili powder - 1 tsp
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Rose petal powder - 1/4th tsp
Lamb stock - 1 liter
Pathar ka phool - 1, powdered
Saffron - few strands, dissolved in 2 tbsp lukewarm milk
Salt, as required
Ingredients for the Cashewnut paste:
Cashewnuts - 15 gm
Poppy seeds - 15 gm
Chironji - 15 gm
Coriander seeds - 2 tsp
Method for Hyderabadi Dum Ki Raan Recipe:
Clean the raan (lamb's leg) and remove the blade bone. With help of a sharp knife loosen the meat around the thigh bone. Make deep slits along the length throughout. Wash the raan and pat dry. Set aside.
Rub the lamb leg with chili powder in and out thoroughly. One by one rub salt, raw papaya paste, garlic paste and then ginger paste. (Each ingredient needs to be rubbed separately and not as a mix). Marinate the raan for around two hours.
Roast each ingredient reserved for the cashewnut paste separately on a hot tawa. Mix together and grind them into a fine paste along with 250 ml of water.
In a large flat pan, heat ghee. Add green cardamom, black cardamom, bay leaf , cinnamon stick and clove; and saute over low heat until you get that aroma. Add to this ginger paste and garlic paste reserved for gravy. Stir fry until the mixture get dry, then add the cashewnut paste and continue to saute until the ghee starts surfacing on the top.
Add the red chili powder to the gravy and stir fry for few seconds. Remove the pan from the heat and stir in the beaten curd. Mix well and return the pan to low heat, and add the fried onions. Continue to stir fry until ghee floats on the top.
Increase the heat and place within the marinated pan and fry it well. Add to this the stock and bring it to boil. Lower the heat and allow the gravy to simmer till the raan cooks. Remove the leg from the gravy and sieve the gravy into a separate pan.
Return the gravy back to heat, add the raan along with the mint leaves and coriander leaves. Boil the gravy. Add the pathar ke phool, rose petal powder and the saffron. Mix well and continue to simmer the gravy until it thickens.
Serve the Hyderabadi Dum Ki Raan with sauteed potatoes.
Leg of lamb - 1 no. (around 750 gm)
Ingredients for Marinade:
Raw papaya paste - 2 tbsp
Red chili powder - 1 tsp
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Salt, as required
Ingredients for the gravy:
Onions - 125 gm, sliced and fried crisp
Ghee - 75 gm
Curd - 100 gm, beaten
Green cardamom - 3 no
Black cardamom - 1 no
Clove - 2 no
Cinnamon stick - 2 cm
Bay leaf - 1 no
Mint leaves - 5 / 6 no
Coriander leaves - 1/2 cup, finely chopped
Red chili powder - 1 tsp
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Rose petal powder - 1/4th tsp
Lamb stock - 1 liter
Pathar ka phool - 1, powdered
Saffron - few strands, dissolved in 2 tbsp lukewarm milk
Salt, as required
Ingredients for the Cashewnut paste:
Cashewnuts - 15 gm
Poppy seeds - 15 gm
Chironji - 15 gm
Coriander seeds - 2 tsp
Method for Hyderabadi Dum Ki Raan Recipe:
Clean the raan (lamb's leg) and remove the blade bone. With help of a sharp knife loosen the meat around the thigh bone. Make deep slits along the length throughout. Wash the raan and pat dry. Set aside.
Rub the lamb leg with chili powder in and out thoroughly. One by one rub salt, raw papaya paste, garlic paste and then ginger paste. (Each ingredient needs to be rubbed separately and not as a mix). Marinate the raan for around two hours.
Roast each ingredient reserved for the cashewnut paste separately on a hot tawa. Mix together and grind them into a fine paste along with 250 ml of water.
In a large flat pan, heat ghee. Add green cardamom, black cardamom, bay leaf , cinnamon stick and clove; and saute over low heat until you get that aroma. Add to this ginger paste and garlic paste reserved for gravy. Stir fry until the mixture get dry, then add the cashewnut paste and continue to saute until the ghee starts surfacing on the top.
Add the red chili powder to the gravy and stir fry for few seconds. Remove the pan from the heat and stir in the beaten curd. Mix well and return the pan to low heat, and add the fried onions. Continue to stir fry until ghee floats on the top.
Increase the heat and place within the marinated pan and fry it well. Add to this the stock and bring it to boil. Lower the heat and allow the gravy to simmer till the raan cooks. Remove the leg from the gravy and sieve the gravy into a separate pan.
Return the gravy back to heat, add the raan along with the mint leaves and coriander leaves. Boil the gravy. Add the pathar ke phool, rose petal powder and the saffron. Mix well and continue to simmer the gravy until it thickens.
Serve the Hyderabadi Dum Ki Raan with sauteed potatoes.
No comments:
Post a Comment