Kandahari laham
Ingredients
Quantity
Whole mutton raan
1.5 kg
Olive oil
100 ml
Ginger garlic paste
50 gms
Cashew nut
75 gm
Hung curd
200gm
Salt
to taste
Red chili powder
30 gm
Kashmiri chili powder
45gm
Garam masala
20gm
Dry ginger powder
5 gm
White pepper powder
5 gm
Black pepper powder
5 gm
Methi powder
3 gm
Lemon juice
5 lemons
Mustard oil
100ml
Method
First clean the mutton raan and soak it with salt, lemon juice, Kashmiri
chili powder and mustard oil for 30 minutes.
By the time in a bowl take the hung curd and mix all the spices in it.
Pour the mixture over the raan and keep it for another 2 hours.
When
the marinating is over skewer it in an 8 mm skewer and grill it in the
tandoor, which should be at 200 - 220 degree centigrade.
Grill it for 20 minutes and then take it out and give it a rest for 10
minutes and again finish it in tandoor for 10 minutes.
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D(["mb","\u003c/div\>\n\u003cdiv\>SERVE IT SKEWERED AND FLAMBE IT WITH
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Serve it skewered and flambé it with rum.
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