Shahi Raan Dish

From Kabab Section of Hyderabad

Shahi Raan Recipe

• 1 kg leg of mutton, washed and dried
• 3 onions, sliced fine and fried crisp
• 2 onions, sliced fine
• 12 flakes of lasan made into a fine paste and dissolved in 1 cup of water, then strained
• 4 red chillies
• 8 almonds
• 2 tsp garam masala
• 2” piece raw papaya, made into a fine paste
• 2” piece ginger, grated
• 2 tej patta
• ¾ cup beaten curd
• 2 pinches of saffron, dissolved in ½ cup of milk
• A few drops of kewra essence
• Wark
• 2 tbsp ghee
• Salt to taste

Grind the following to a fine paste: red chillies, almonds, crisp fried onions.

Make gashes with a knife on the mutton leg.

To the beaten curd add the papaya paste, grated ginger, garam masala and salt to taste. Pour this over the mutton leg and allow it to marinate for 6 to 8 hours.

Heat ghee and fry the sliced onion till crisp, then remove.

Add tej patta and the red chilli paste and fry till the ghee separates. Add the marinated mutton leg and keep turning till brown.

Add garlic water and cook till tender.

Add a few drops kewra essence to the saffron milk and pour this over the Raan, then allow to cook till tender.

Remove the Raan into a plate, cover with wark and crisp fried onion.