Leg of lamb medium size
1 Teaspoon Salt
1 Teaspoon chili powder (lal mirch powder)
1 Teaspoon Coriander powder (dhania powder)
5-6Cloves (laung)
2-3 Black Cardamom (kali/baRi ellaichi)
2 inches Cinnamon stick (dar chini)
4-5 seeds Tamarind (imli)
¼ Nutmeg (jaiphal)
1 Teaspoon cumin seed (sabat/safaid zeera)
1 Teaspoon whole black pepper (sabat kaali mirch)
2 medium Tomatoes
¾ cup Yogurt
sesame seeds for garnishing (til)
Lamb Raan Roast Method
1. Make deep cuts on boht sides of the leg of lamb so that all the spices are penetrated deep in the meat otherwise only salt will be absorbed and meat will not get flavor of rest of the spices.
2. usually it takes hours in making leg roast but this method takes only 20-25 min and a very appetizing juicy and tasty leg roast is prepared.
3. Add all of the whole and ground spices, whole tomatoes, yogurt and little water and give pressure for as long as routinely your cooker takes for cooking meat, also add water according to your cooker’s requirement; Bajia added ½ cup of water.
4. After opening it stir and cook till the water is dried, with in few mins the gravy will stick to the meat and oil will be separated, at that time it is ready to go in the oven.
6. Set it in a baking tray, pour on it the thick gravy/oil remaining in the pressure cooker, sprinkle some sesame seeds and then bake it on high heat just for a short while approximately 10-15 minutes. this will give it a glazed look, browning it is not the intention.
7. Serve with yogurt chatni and naan
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