Hyderabadi dum ki raan

4 servings

Ingredients

Quantity Ingredient
1 Leg of kid/lamb; (750 g)
1 teaspoon Chilli powder; (5 g)
15 grams Salt
2 tablespoons Raw papaya paste; (30 g)
20 grams Ginger paste; strained
10 grams Garlic paste; strained
75 grams Desi ghee; (clarified butter)
3 Cardamoms
1 Black cardamom
1 Clove
2½ Cm cinnamom
1 Bay leaf
15 grams Ginger paste; strained
10 grams Garlic paste; strained
½ cup Curd; beaten (100 g)
125 grams Onions; sliced and fried
; till crisp
½ teaspoon Chilli powder; (2 g)
1 litre Clear lamb stock
Salt to taste
5 Mint leaves; chopped fine
1 tablespoon Coriander leaves; chopped fine (15 g)
¼ teaspoon Patthar ka phool; powdered (1 g)
¼ teaspoon Gulaab ki pankhrhi; (rose petal powder)
; (1 g)
A few strands saffron; crushed and
; dissolved in 2 tbsp
; lukewarm water
15 grams Cashewnuts
15 grams Poppy seeds
15 grams Chironji seeds
2 teaspoons Coriander seeds; (10 g)

Directions

FOR THE MARINADE

FOR THE GRAVY

FOR THE CASHEWNUT PASTE

Clean and remove the blade bone of the raan and then, using a sharp knife, loosen the meat around the thigh bone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.

To marinate: Forcefully rub - as in massage - the lamb leg, inside and out, with chilli powder. Repeat the process with salt, followed by raw papaya paste, garlic paste, and finally ginger paste. (Each of these ingredients should be rubbed separately into it and not as a mixture). Reserve for one-and-a-half hours.

To prepare the cashewnut paste: Roast each of the ingredients separately on a medium hot tawa. Grind with about 300 ml water to a smooth paste. Heat ghee in a large flat pan and season with cardamoms, black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamoms change colour. Add the ginger paste and garlic paste and stir over medium heat until the moisture evaporates. Lower the heat, add the cashewnut paste and stir-fry until the ghee floats on top (sprinkle small quantities of stock to prevent sticking). Then add chilli powder and stir for a few seconds. Remove the pan from heat. Stir in the curd. Return the pan to heat and add fried onions. Stir-fry until the ghee floats on top. Increase the heat and add the marinated raan. Fry the meat well. Add the remaining stock and bring to a boil. Lower the heat and simmer till done. Remove the leg and pass the gravy through a fine mesh sieve into a separate saucepan.

Return the gravy to heat, add the leg, mint leaves, coriander leaves and salt. Bring it to a boil. Lower the heat, add patthar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Check the seasoning Arrange the leg in a serving plate and pour the gravy over. Serve with sauteed potatoes.

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