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Kashmiri Raan

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Number of Votes 2
Number of times Viewed 16923
Comments 1
Rating 4/5.0
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time: 3-4 hours marination time
Best for: All   Preperation time: 1-1/2 hr
How to serve: Hot    

Kashmiri Raan recipe by Nazia at
Spicy leg of lamb/goat marinated in exotic flavored of hot spices and meat tenderizer and then fried on low heat unil tender.

1 tbsp poppy seedsClick to find more about poppy seeds
4 cloves
2 tbsps dessicated coconutClick to find more about dessicated coconut
3 pieces of mace
2 onions chopped
1/2 nutmegClick to find more about nutmeg
2 tsp gingerClick to find more about ginger / garlicClick to find more about garlic paste
2 tsp red chilly powder
1-5 almondsClick to find more about almonds blanched and chopped
2 tsp saltClick to find more about salt
2 sticks cinnamonClick to find more about cinnamon
2 tsp meat tenderizer
1 tbsp aniseedClick to find more about aniseed
6 green cardamoms
1 kg. 500 gms leg of lamb
3 black cardamoms
1/2 cup oil
1 cup yoghurt
4-5 cups of water

Place all the ingredients, from the poppy seedsClick to find more about poppy seeds to the aniseedClick to find more about aniseed, in a blender and blend to a smooth paste.
Then prick the leg of lamb, with a fork, on all sides.
Cover the lamb well with the paste. Set it a side for 3-4 hours.
Heat the oil, put the leg inside and fry it on all sides.
Now add the water and continue cooking till the leg of lamb is tender and the oil floats on top.
It takes about 1 & 1/2 hour for the leg to get tender.
Serve hot with naan or rice.

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There are 1 comment(s) for this recipe.
by Anonymous No Rating
should the cooking be done on medium or low fire ? can we not roast it in the oven?

Thu Dec 23, 2010

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