Rum ki raan
Ingredients
Quantity
Raan (Lamb leg)
1
Red Chilli paste
50 gms
Ginger garlic paste
25gms
Shahi Jeera
5gms
Malt vinegar
150ml
Dark rum
60ml
Whole gram masala
20gms
Salt
5gms
Slit spring onions
10gms
Whole green chillies
5gms
Parda (Maida dough)
20gms
Eggs
1
Butter
40gms
Kebab Masala
5gms
Desi ghee
10gms
Stuffing
Pickled onions
3 pieces, 20gms
Mint leaves
2 tablespoons, 5gms
Grated cheese
3 tablespoons, 30gms
Ginger jullian
1 tablespoon, 5gms
Chopped green chillies
1 tablespoon, 4gms
Sliced onion
30gms
Garlic pickle
50gms
Method
· Clean and wash the lamb leg, remove the upper bone and make a pocket on
the meaty part for the stuffing
Apply shahi jeera, red chilly paste, ginger garlic past, salt and rub it on
lamb leg Add malt vinegar In a pot add whole garam masala and water keep
it for boiling Mix all the ingredients of stuffing and stuff them in the lamb
leg Stitch the opening of leg with needle and thread Cook the lamb leg in the
boiling water Once the lamb leg is cooked, remove the meat from the leg, put it
on skewer and roast in tandoor Keep the stuffing in the serving plate with the
bone coming out of the plate Remove the meat from tandoor. Apply butter and
kebab masala and place it around the stuffing Sprinkle slit spring onions and
whole green chillies around the meat Pour the reduced stock of raan mixed with
rum as a sauce on raan Make a parda and cover the plate. Apply egg on parda.
Put it under salamander and heat until it gets a golden colour. The dish is
ready to be served. Best enjoyed with naan.
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