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 Raan Kebab (Masala Leg of lamb) 
  • 1 kg Lamb
  • 1 cup Curd
  • 1 inch Ginger
  • 3 medium Onions
  • 2 teaspoons Cumin seeds
  • 1 1/2 inch Raw papaya
  • Salt (As per taste)
  • 2 teaspoons Red chilli paste
  • 1 pinch Saffron
  • 12 Garlic cloves
  • 2 Bay leaves
  • 4 Green cardamom
  • 4 small Onions
  • 2 cups Water
  • 1/2 cup Cream
Clean and wash leg of lamb and make shallow cuts into the flesh. Make a marinade by grinding the ginger, cumin seeds, onions, and papaya (you can use a meat tenderiser)into a paste with the curd. To the curd-mixture add 2 teaspoons salt and marinate the meat for 6 to 8 hours in the refrigerator. Turn the leg in the marinade a couple of times so that the mixture is soaked uniformly.
Make some garlic water by soaking the crushed garlic cloves in 10 tablespoons of hot water. Reserve the water for use.

Take the 4 small onions, slice finely and fry till golden brown and then crush.

Heat ghee or oil. Add cardamoms, bay leaves, and meat along with marinade to a large heavy-bottomed pan. Cook on low heat.

Turn the meat occasionally, adding a little garlic water just before turning. Cook to golden brown. Add hot water, rest of the salt, cook covered turning meat a few times until meat is kebab-tender.Add more hot water if required. Add ground fried onions, saffron milk, red chilli paste and 1/2 cup hot water and simmer further for it to blend.

Serve sizzling hot, decorate with silver-leaf and sprinkle with a few drops of kewra essence if desired.

Other Details
Serves: 4 Time: 60 mins.

Rating: Not rated yet.

Category: Appetizer | State: Uttar Pradesh | Submitted by: System


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