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Preparation Time : 2880
Cook Time : 180
Total Time : 3060
leg of goat, cleaned and trimmed from any fat. 1 1/2 kgs
Pre marinate:Salt 1 tsp
black pepper powder 1 tsp
lemon juice 1 tbsp
garlic paste 1 tsp
ginger paste 1 tsp
Ingredients for Marinade:hung yoghurt 2 cups
raw papaya paste 4 tbsp
bunch of coriander 2 sprig
onion fried 2 nos
tomato paste 3 tbsp
red chilli powder 2 tsp
turmeric powder 1/4 tsp
juice of lemon 1 nos
olive oil 2 tbsp
whole cumin 1 tsp
ginger paste 1 tbsp
garlic paste 1 tbsp
tandoori masala 2 tsp
green chillies 5 nos
soaked cashew nuts 9-10 nos
soaked khus khus 2 tbsp
salt 1.5 tsp
For pre marinade washing the leg of goat, use a sharp knife, make deep slits all over the leg.
Apply pre marinate keep for 20 minutes and wash it and pat dry the meat.
In mixie jar add all the marination masala and make a smooth paste except kaju n khus khus.
Marinate the leg with this masala and keep it for at least 24 hours but its better to let it marinate for 48 hours in fridge for better results.
Put the leg in a deep pan but don’t put the extra marinate in the pan keep it aside for later use.Then cover partially and put on high heat until the marinade just begins to simmer around 10 minutes each side to give colour to the raan, now add the addition marination and cook till oil separates.
Preheat the oven to 160 C place the raan on the baking tray .
The masala will be left in the pan in that masala now add cashew and khus khus paste, let it cook for another 3-5 minutes on low heat.
This masala u have spread over the Raan cover it with foil and place the tray in oven.
After 1 hour remove the foil. There will be lots of gravy in the tray,try to remove it in a bowl and this we will use to make rice.
Raan will take around 1 1/2 to 2 hours to cook. But time may vary depending upon the size of the leg.
When raan is cook put it under grill for 5-7 minutes to give nice colour, keep a close eye on it as it can burn the masala in no time.
Raan is ready to serve
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