How To Cook A Raan At Home
Serves 4 persons
Ginger Paste 2 Tea Spoons Heaping
Garlic Paste 2 Tea Spoons Heaping
Curd 400 gms Strained ( with as little water in it as possible)
Rum 1 large peg
Kachri Powder 2 Tea Spoons
2 Tea Spoons Red Chillie Powder
Salt ½ Tea Spoon or to taste
Ghee 150 gms
Oil 150 gms
Saabut Garam Masala ( 4 Doda, 1 ½ inch Dal chini, 5 Big Tej Patta, 20 Kali Mirch,
10 Cloves, 4 Small Ilaichi)
Oninons 4 large minced
Red chillie powder 2 tea spoons heaping ( or to taste)
Corriender Powder 2 tea spoons heaping( or same proportion as the red chillies)
Turmeric ½ Tea Spoon
Salt -One Tea Spoon (Not heaping) or to taste.
Sour Curd 200 gms ( or lesser in proportion to the red chillies as this much curd is needed to take the bite out of the red chillies)
Garlic Paste 2 Tea Spoons
Ginger Paste 2 Tea Spoons
2 green chillies minced
1 leg piece Mutton ( 750 gms. to 1 Kg)
Wash the leg piece and prick it with knife thoroughly. Mix the marinade ingredients & apply them to the raan. Put it in your fridge overnight.
When preparing the mixture for the marinade make sure that it is not watery. You should get rid of the water in the curd by tying it in a thin muslin cloth.
Heat the oil in a cooker till it is smoking & add the ghee. Add all the Saabut Gram Masala fry in oil for on low heat for a moment. Add the onions & fry the onions till they are brown.
Add red chillies, dhania, turmeric & salt with some water & fry till oil sepatrates.
While adding the curd ensure to stir the mixture on high flame till the masala comes to a boil. Keep the flame on low heat and keep frying the curry till it takes the color of deep oily red chillies.
Add the Garlic paste and the ginger paste & green chillies to the curry and cook some more.
Pre heat the oven at 300 Degrees and assemble the marinated leg piece and the masala in the oven tray & put it the oven.
Once the oil starts bubbling set the temperature to 150 degrees and cook till done. If you wish you can turn the leg piece a couple of times as the oil will settle at the bottom of the tray & may not cover the leg piece.
It can also be cooked in a Cooker on a slow fire.
Serve with hot chapaties.