Raan Musallam Recipe (Leg lamb recipe)

Ingredients

Leg of lamb – 1 kg

Onion – 1 medium sized

Garlic – 4 flakes

Ginger – 3 tbl.sp

Chilli powder – ½ tsp

Yoghurt – 50 gm

Bay leaves – 2

Mace leaves – 2

Small cardamom – 4

Black cardamom – 2

Cinnamon – 2 stick

Nutmeg – ½ tsp

Poppy seed soaked in water – ½  tbl.sp

Aniseed – ½ tbl.sp

Blanched almonds – 10

Oil – 2 to 3 tbl.sp

Hing or  asafetida – 1 pinch

Grated coconut – 1 ½ tsp

Salt to taste

Method

Clean and wash the meat and prick repeatedly with a strong fork until the meat is well loosened. Make a paste of nutmeg, mace, green and black cardamom, cinnamon, ginger, onion, poppy seed, chilli powder, coconut and salt. Apply it evenly all over the leg pieces and prick once again to properly marinate all the spices with the meat. Tie the leg pieces with a string so that the meat doesn’t get separated from the bone while cooking. Cook the raan or leg piece in an open pan with oil, yoghurt, bay leaves, cinnamon and aniseed.  Cook on a low flame.mix asafetida with 3 tbl.sp of water. When all the water has evaporated, add one tablespoon of hing or asafetida water and turn the leg  piece and continue till it is rich brown in color, add hing water often. Remove from fire and cook for 20 minutes in a microwave oven and let it stand for more five minutes. Serve hot with lemon, sliced cumber and mint leaves.