No oven? No problem! This Special Raan Roast is made right in your pressure cooker — tender, juicy & packed with bold flavours, cooked to absolute perfection made with #Dalda, our #trustedrecipepartner #FoodFusion #RaanRoast #SpecialRaanRoast #HappyCookingToYou #DigitalAmmi #Arraywah
Ingredients:
-Mutton leg 1 & ½ kg
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Iodized Himalayan pink salt ½ tbs or to taste
-Lemon juice 3 tbs
-Dalda Sunflower oil 2 Cups
-Pyaz (Onion) pureed 2-3 tbs
-Dahi (Yogurt) ¼ Cup
-Hari mirch paste (Green chilli paste) 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Zeera powder (Cumin powder) ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Dhania powder (Coriander powder) ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chaat masala 1 tsp
-Garam masala powder ½ tsp
-Dalda Sunflower oil 2 tbs
-Boiling water as required
-Darchini (Cinnamon stick) 1
-Badi elaichi (Black cardamom) 1
-Laung (Cloves) 3
-Chaat masala
-Hara dhania (Fresh coriander) chopped
-Lemon Juice
Direction:
-Take mutton & place deep cuts on both sides.
-Add Kashmiri red chilli powder, pink salt, lemon juice, rub well, flip, and repeat the same process.
-Cover & marinate for 30 minutes.
-In a wok, add cooking oil & heat it.
-Add marinated mutton leg fry on high flame until golden & crispy.
-In a bowl, add pureed onion, yogurt, ginger garlic paste, green chilli paste, cumin powder, turmeric powder, black pepper powder, coriander powder, red chilli powder, chaat masala powder, garam masala powder, cooking oil & whisk well.
-Add fried mutton leg, apply marinade evenly.
-Cover & marinate for 4 hours or overnight.
-Wrap marinated mutton leg in aluminium foil & baking paper.
-In a pressure cooker, add water, bring it to boil, add cinnamon stick, black cardamom & cloves.
-Place the steam rack, place a packed mutton pack with foil on a rack.
-Cover & lock the lid, pressure cook on low flame for 40-45 minutes after the cooker starts whistling.
-Turn off the flame, release the steam by removing the whistle, unlock the lid & take out the steamed leg.
-Use stock to make rice or sauce.
-Brush mutton leg with leftover juices
-Serve with salad & potatoes.
