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Raan Shahanshahi Recipe

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Rukhsana Perveen from Karachi

Ingredients

1 leg of mutton
1 tsp saffron strands
2 tblsps milk
50 grams each of almonds, walnuts, cashew-nuts, peanuts and raisins
1/4 dry coconut
1 tblsp poppy-seeds
25 grams ginger
1 large pod garlic
2 piece raw papaya
10 red chillies
250 grams sour curd
salt to taste
2 tsp garam masala
1/2 tsp each of nutmeg and mace
1 tsp each of powdered cu-min and coriander seeds
250 grams ghee
silver foil

Method

Dissolve saffron in hot milk and crush to a paste. Wash and wipe the mutton and make gashes all over with the help of a sharp knife. Blanch and grind all the nuts, along with the raisins, coconut and poppy-seeds, into a paste. Grind the ginger, garlic, papaya and chillies to a paste separately, and mix into the curd, along with the salt. Rub the curd mixture well on to the leg and set aside for a few hours. Now mix together all the ground spices, and spread over the leg. Then spread the nut mixture, and finally the saffron on top. In a separate vessel, heat the ghee to smoking, reduce beat and place the leg in it. Cook till it turns a rich brown in color. Cover tight and sprinkle a little cold water over the lid. Cook over a slow fire till the roan is tender. Continue to sprinkle water over the lid till the roan is done. Serve hot, decorated with foil.

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Reviews & Discussions

Recipes posted point wise makes it easier for new learners like me to follow it properly and get the desired results. Similarly, this Raan Shahanshahi recipe listed step by step makes my cooking fun.

Hizaq, Karachi
Wed 31 Aug, 2016