Hyderabadi Dum Ki Raan

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1 750-gram Leg of lamb
1 ts Chilli powder; (5 g)
15 g Salt
2 tb papaya paste; Raw (30 g)
20 g Ginger paste; strained
10 g Garlic paste; strained
75 g Desi ghee; (clarified)
3 Cardamoms
1 Black cardamom
1 Clove
1 2.5-cm piece cinnamom
1 Bay leaf
15 g Ginger paste; strained
10 g Garlic paste; strained
1/2 c Curd; beaten (100 g)
125 g Onions; sliced and fried till crisp
1/2 ts Chilli powder; (2 g)
1 l Clear lamb stock
Salt to taste
5 Mint leaves; chopped fine
1 tb Coriander leaves; chopped
1/4 ts Patthar ka phool, powdered
1/4 ts Gulaab ki pankhrhi; (rose), (1 g)
A few strands saffron; dissolved in 2 tbsp lukewarm water
15 g Cashewnuts
15 g Poppy seeds
15 g Chironji seeds
2 ts Coriander seeds; (10 g)

Original recipe makes 4



Clean and remove the blade bone of the raan and then, using a sharp knife, loosen the meat around the thigh bone (without exposing the bone) and then make deep slits along the length. Wash and pat dry. To marinate: Forcefully rub - as in massage - the lamb leg, inside and out, with chilli powder. Repeat the process with salt, followed by raw papaya paste, garlic paste, and finally ginger paste. (Each of these ingredients should be rubbed separately into it and not as a mixture). Reserve for one-and-a-half hours. To prepare the cashewnut paste: Roast each of the ingredients separately on a medium hot tawa. Grind with about 300 ml water to a smooth paste. Heat ghee in a large flat pan and season with cardamoms, black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamoms change colour. Add the ginger paste and garlic paste and stir over medium heat until the moisture evaporates. Lower the heat, add the cashewnut paste and stir-fry until the ghee floats on top (sprinkle small quantities of stock to prevent sticking). Then add chilli powder and stir for a few seconds. Remove the pan from heat. Stir in the curd. Return the pan to heat and add fried onions. Stir-fry until the ghee floats on top. Increase the heat and add the marinated raan. Fry the meat well. Add the remaining stock and bring to a boil. Lower the heat and simmer till done. Remove the leg and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the leg, mint leaves, coriander leaves and salt. Bring it to a boil. Lower the heat, add patthar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Check the seasoning Arrange the leg in a serving plate and pour the gravy over. Serve with sauteed potatoes.

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