Why recepie famous for?
Tandoori Raan
Ingredients
Leg of lamb 1Ginger garlic paste 50 gms
Turmeric powder 7 gms
Red chilli powder 5 gms
Balsamic vinegar 30 ml
Mustard oil 75 ml
Black cardamom powder 3 gm
clove powder 2 gms
Lemon wedges 2
Salt to taste
Lemon juice 50 ml
Shahi zeera(cumin) 2 gms
Onions, sliced 75 gms
Spring mint leaves 4
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Instructions
Clean the lamb leg trim the extra fat, wash it under running water and pat dry with kithchen towel.Prick the lamb leg with fork.
Season it with ginger-garlic paste, salt, lemon juice, turmeric and red chilli powder.
Allow it to rest for an hour at warm place.
Second marination of lamb leg should be done in black cardamom powder, clove powder, yogurt balsamic vinegar and mustard oil.
Allow it to rest for three-four hours in a refrigerator.
Heat mustard oil.
Fry shahi zeera along with sliced onions till golden brown.
Put marinated lamb leg in a pot and genlty pour in hot oil along with brown onion on the meat.
Partially immerse the lamb leg in meat stock or water and allow it to cook gently on slow flame with covered lid.
When the meat is 80 percent cooked remove the lid and cook on high flame so that excessive moisture gets evaporated.
Allow it cool. Place the meat in a tandoor for a 10-12 minutes or
preheated oven for 12-15 minutes.
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