The tender mutton leg ‘raan’ is best served when marinated and roasted well to brown. After a scrumptious main meal with raan roast, the leftovers of the dish were savoured for breakfast with crispy toast and a hot cup of coffee. When used as a filling for the toast the meat has to be shredded. I packed in some onion rings with the filling, you could use cucumber or tomato or any sandwich filling of your choice, serve your toast the way you’d like to enjoy it!
- 1Kg leg of mutton leg/raan – washed & well gashed– fairly deep gashes
For the marinade:
- 1 teaspoon each ginger & garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- 2 cups beaten curd
- 2 tsp Salt
- 2 medium onions grated
For the raan fry:
- 1 small onion sliced
- 1 small tomato chopped
- 2 bay leaves
- 3 black cardamoms
- 2-3 green cardamoms
- 4 cloves
- 1” cinnamon stick
- 5 pepper corns lightly crushed
- Mix together the marinade ingredients well & rub well into meat & then marinate it for at least 6-8 hours.
- Sauté in oil black elaichi/cardamom, cloves, cinnamon, pepper corns and bay leaves. Add the onion and tomato and sauté well.
- Remove the meat from the marinade scraping off as much of the marinade as possible and brown it along with the above (cardamoms, cloves etc).
- Add the remaining marinade to the browning meat covering it well along
with green cardamoms.
- Now put the meat in an oven at the lowest temperature covered with a lid. Keep turning the meat & covering it with the cooking marinade till the meat is tender.
- If at this stage there is a lot of liquid is left take the meat out & dry the liquid on an open flame, when dry enough add the meat again warm it & serve.
Now this ‘raan roast’ can be enjoyed as an accompaniment with a main meal. If you have leftovers of this dish use it as a filling for a breakfast toast.