Recipe / Desi Thursdays

Raan Mussalem


• 1 baby lamb leg
20 gms. caramelised onion
• 250 gms. yoghurt
25 gms. garlic paste
15 gms. ginger paste
• 10 gms. red chilli paste
1/2 bunch coriander
1/4 bunch mint
2 gms. turmeric powder
• 25 ml. ghee
4-6 cardamom
2 inch cinnamon stick
2-3 cloves
1 gm. saffron
• 25 ml. cream
• Salt, to taste
Pepper, to taste
Juice of 1 lemon
2-3 green chillies
• 3 litres lamb stock


A speciality of the home of Namab Alam Khan of Hyderabad, this leg of lamb is sparingly spiced and slow-cooked to perfection.

Heat ghee and fry cardamom, cloves and cinnamon. Add caramelised onions and stir well. Add green chillies, ginger, garlic and turmeric and fry together till garlic loses its raw smell. Add yoghurt mixed with red chilli paste. Saute well.
When ghee floats tot he surface, add lamb leg and saute on high flame till well browned. Pour a little lamb stock so it does not stick to the pan. Cook on a medium to slow fire. Add salt and herbs and the remaining stock after ghee surfaces again and allow lamb to cook.
When meat is almost cooked, add saffron and cream.
Simmer till the sauce just napes the lamb or for about 5-10 minutes till the meat is done.
Drizzle lemon juice and serve with naan or soft kulchas.

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