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Nizaami Raan(Lamb Leg)

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Number of Votes 6
Number of times Viewed 11709
Comments 1
Rating 3/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Nizaami Raan(Lamb Leg) recipe by Soniya A Khan at PakiRecipes.com.
Delectable lamb leg marinated in fragrant masala and then simmered on low heat to get its authentic taste.


Ingredients
1 & 1/2 kg leg of lamb
2 tbsp lemon juice
2 tbsp coconut roasted and ground
2 tbsp crushed brown onions
1 tbsp poppy seedsClick to find more about poppy seeds roasted and ground
1-2 tbsp raisinsClick to find more about raisins
2 tbsp almondsClick to find more about almonds ground
2 inch piece of raw papaya with peel ground
2 tbsp coriander powder
1 cup yoghurt
2 tsp red chilly powder
1/2 3/4 cup oil
2 tsp saltClick to find more about salt
Handful of curry leavesClick to find more about curry leaves coarsely chopped with 1 raw onionClick to find more about onion
2 tsp all spice
2 tsp gingerClick to find more about ginger / garlicClick to find more about garlic paste


Preparation
Make slits on the leg of lamb.
Mix together and make a marinade of the coconut, poppy seedsClick to find more about poppy seeds, almondsClick to find more about almonds, coriander powder, red chilly powder, saltClick to find more about salt, all spice, gingerClick to find more about ginger / garlicClick to find more about garlic, lemon juice, crushed brown onions, raisinsClick to find more about raisins, papaya and yoghurt.
Apply this marinade all over the lamb leg and into the slits.
Set aside for 2-3 hours. Heat the oil.
Fry the curry leavesClick to find more about curry leaves and onionClick to find more about onion till the onions is light golden.
Add the marinated leg of lamb and cook over a low heat for 1 hour till it is tender and you have a thick gravy. Serve



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There are 1 comment(s) for this recipe.
by Anonymous 5/5 Stars
good

Tue Feb 02, 2010


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  Nizaami Raan(Lamb Leg) at PakiRecipes.com
 

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