| By : Amrita ( Posted on :24 Feb, 2007 ) | Total Views : 357 | Previous | Next |
Ingredients
2 (1.5kg) Leg of lamb
For the marinade
2 tsp Chilli powder
2tbs Salt
2tbs Raw papaya paste
20gm Ginger paste
10gm Garlic paste
60ml Vinegar
For the filling
150gm Minced chicken breast
50gm Grated cheese
75 ml Cream
12 Sliced pistachios
1 Chopped red bell pepper
1 Chopped green chilli
1/2tsp Coarsely ground black pepper
Salt to taste
1/2tsp Chopped mint leaves
The braising :
11/2tsp Red chilli powder
Oil to baste
3 Crushed green cardamom
3 Crushed cloves
1 Crushed black cardamom
1"piece Crushed cinnamon
1 Crushed star anise
6 Rose petals
For the cashew nut paste
15gm Cashew nuts
15gm Poppy seeds
15gm Chironji seeds
10gm Coriander seeds
For the gravy :
75gms Ghee
3 Green cardamoms
1 Black cardamom
1 Clove
1"pieces Cinnamon
1 Bay leaf
15gm Ginger paste
10gm Garlic paste
1/2 tsp Red chilli powder
1/2cup Yogurt
125gms Fried onions
1litre Clear lamb stock
Salt to taste
1tbs Chopped mint leaves
1tbs Chopped coriander leaves
1/4tsp Powdered pathar ka phool
1/4tsp Powdered rose petal
few strands Crushed Saffron
Directions
Clean and remove the blade bone of the lamb leg (raan) and then, using a sharp knife, loosen the meat around the thighbone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.
Marinade
Rub the lamb leg, inside and out, with chilli powder. Repeat the process with salt followed by raw papaya paste, garlic paste, ginger paste and finally with vinegar. Rub the ingredients one by one separately. Marinate for 11/2 hours.
Filling
Grind chicken mince with cheese followed by cream added intermittently until a thick paste is obtained. Replace it to a bowl and add the other ingredients for filling, mix well and divide it into 2 halves.
Open the slits of the lamb leg and stuff a portion of the filling in each leg. Bind each stuffed leg with a needle and string to retain the shape whilst cooking. Pour butter over the stuffed legs and prick with a needle.
Braising
Rub the lamb legs with red chilli powder and repeat the process with oil. Place the legs in a roasting tray, add the remaining ingredients for braising and enough water to cover the legs. Braise in a pre- heated oven (275°F) for 2 hours. Remove, discard the liquor and rub again with oil and keep aside.
Roast the ingredients for cashew nut paste separately on a medium hot pan. Grind it to a smooth paste by adding required water and keep aside.
1. Gravy
Heat ghee in a large pan and season with green and black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamom changes colour. Add ginger and garlic paste and sauté well until the moisture evaporates. Lower the heat and add the cashew nut paste kept aside and fry until oil separates. Then add chilli powder and stir for a few seconds.
2. Remove the pan from heat and stir in the yogurt. Return the pan to heat, add fried onions and stir until ghee separates. Add the marinated lamb legs and fry the meat well. Add lamb stock and bring to a boil. Lower the heat and simmer till done.
3. Remove the leg from the gravy and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the legs, salt, mint and coriander leaves. Bring it to a boil and add pathar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Remove and adjust the seasoning.
4. Arrange the legs on a serving plate, pour on the gravy and serve.
