Tandoori Raan:
Ingredients:
1kg goat leg (raan), skin and fat removed
2 tablespoons ginger paste
2 tablespoons garlic paste
5 tablespoons fresh lemon juice
2 teaspoons red chili powder
salt to taste
2 cup plain hung yogurt
1 cup whole unpeeled almonds
1 tablespoon saffron threads, soaked in 2 tablespoons of boiling water
For garam masala powder:
2 teaspoons cumin seeds
6 cardamoms
1 x 1 inch cinnamon stick
6 cloves
Method:
(Note: Marination and baking times may vary depending on the quality of meat. Raw papaya can also be used to tenderize meat.)
Ingredients:
1kg goat leg (raan), skin and fat removed
2 tablespoons ginger paste
2 tablespoons garlic paste
5 tablespoons fresh lemon juice
2 teaspoons red chili powder
salt to taste
2 cup plain hung yogurt
1 cup whole unpeeled almonds
1 tablespoon saffron threads, soaked in 2 tablespoons of boiling water
For garam masala powder:
2 teaspoons cumin seeds
6 cardamoms
1 x 1 inch cinnamon stick
6 cloves
Method:
- Prick the raan all over with a fork and make about 12 to 15 deep cuts.
- Mix all the above ingredients except raan in a baking tray.
- Add the meat to the mixture of spices and rub the paste all over the raan and spread it evenly over it. Cover and refrigerate it for 8 hours.
- Combine yogurt with the almonds. Pour the mixture over the raan and cover and refrigerate for another 4 hours.
- Preheat oven to 400°F.
- Cover and lower the temperature to 350°F and cook for 2 1/2 hours, basting occasionally.
- Bake uncovered for another 15 to 20 minutes.
- Serve with pudina chutney, lemon wedges and onion slices.
(Note: Marination and baking times may vary depending on the quality of meat. Raw papaya can also be used to tenderize meat.)
