Tag Archives: mutton recipe

Image

Shahi Raan Musallam/ Whole Mutton ( goat/lamb) Leg Roast

Shahi Raan Musallam/ Whole Mutton ( goat/lamb) Leg Roast

Shahi Raan Musallam/ Whole Mutton Leg Roast

Raan Musallam is definitely a great choice for any special occasion to cast a spell on your near and dear ones!!!!!! Undoubtedly , it’s a kind of delicacy which amazes everyone with it’s “Shahi” kindda beauty and taste!!!!!!!! If you are planning to make any special item for Eid Ul Azha , go for it!!!!!! Though a little patience and labor required as some extra ingredients, don’t worry , it’s gonna be paid off by all the happy expressions of your family and guests!!!!!!!!!

Ingredients:

1 leg of baby goat ( 3 lb/ 1.3 kg)

4/5 tbl spoon of raw papaya paste

2 tbl spoon ginger paste + half teaspoon

1 and half table spoon of garlic paste + 1 teaspoon

Onion paste 1 and half of large onions

Fried onion 1 cup ( you need 5/ 6 large onions to make 1 cup of fried onion)

Yogurt, half cup, whisked

Red chili powder 2 teaspoon

Turmeric powder half teaspoon

Coriander powder half teaspoon

Cinnamon powder 1 level tea spoon

Special Garam masala, all ( dry roast 1 teaspoon cumin/jeera , 1 tea spoon whole coriander/ dhonia , half teaspoon of fennel/mouri , 1 tea spoon of black pepper, half tea spoon clove, 5/6 cardamom , 1 tea spoon mace/javetri together and grind them into a fine powder)

Nutmeg(jaifol) powder little more than 1/4 th tea spoon

Shaan Korma Curry masala 1 leveltea spoon

Paprika half tea spoon, optional, this is for a good color ( don’t use the hot paprika )

Red bell pepper paste 1 small ( optional)

Kishmish(raisin) , kashew , almond paste 1 tbl spoon

Khoya/ Maowa 1 tbl spoon

Ghee 1 tbl spoon

Sugar 1 tea spoon

Salt to taste

Heavy cream or thick milk 1/4 th cup

Oil

Keowra Water

Procedure:

1. Tell your butcher to break the bone of the joint of the leg in a way so that you can bend the leg . Now give deep cuts/ slashes to the leg and prick it well with fork so that spices get inside the meat well .

2. Marinate the leg with raw papaya paste , onion paste , ginger paste , garlic paste , yogurt , red chili, turmeric , coriander powder , special garam masala powder , cinnamon powder , nutmeg powder, Shaan korma Curry masala powder ,paprika and salt for at least 10/12 hours.

005

3. Chose a pot , where the leg fits perfectly. Now take the leg out from the marinade and add it into the oil .Fry it with lid on for 5/7 minutes at medium low flame . After 5/7 minutes , turn it over and cook the other side for another 5/7 minutes . Add the marinade into the oil with 1/4 th cup of hot water and cook well , what we call “koshano” in BAngla. Add the fry onions. Now add water and cook the leg with lid on till tender at medium low flame.

4. When the gravy is reducing add the bell pepper paste, heavy cream/ thick milk, kishmish-kashew-almon paste and maowa/khoya . Add sugar. Add ghee before you turn off the stove.

Now the second part!!!!!! I’m going to put it into the oven for a final touch!!!!!! Those who doesn’t have oven , don’t worry . Just reduce your gravy a little more.

5. Place the leg in a foil tray with gravy . Cover it with aluminium foil and bake at 375 FH for 40 minutes . Now take off the aluminium foi and broil it uncovered for another 10 minutes.

6. Sprinkle some keora water and serve with Paratha, Naan or pulao.

006

Notes:

1. Many complains about a smell they get from goat , lamb or mutton. For them here is a small tip . Before marination , brine the leg in cold milk, 2 tbl spoon of sugar, 2 tbl spoon of salt , for at least 1 hour . Then pat dry the leg with kitchen towel . This trick not only would banish the smell but also will keep the leg juicy when cooked ..:D

Happy Cooking!!!!!!!!

Traditional Mutton/Lamb Korma

Traditional Mutton/Lamb Korma

Traditional Mutton/Lamb Korma

Ingredients:

Mutton/Lamb Little more than 1 kg
Onion paste 3 medium
Chopped Onion 2 medium
Ginger paste 2 tbl spoon
Garlic paste 2 teaspoon and a little more
Yogurt 1/4th cup ( optional)
Cinnamon, Cardamom, Bayleaf
Chili Powder 1 teaspoon
Coriander Powder 1 teaspoon ( without roasting)
Special Garam masala Powder
Salt to taste
Sugar to taste
Maowa/ Khoya / Dried milk
Regular Milk , thick,one cup
Poppy seed paste 1 tbl spoon
Oil

For special garam masala powder
Microwave 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms,5 or 6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25 second.. Crush it into a smooth powder.

Procedure:

1. Marinate the meat with all the ingredients, except milk,salt, sugar , chopped onion, oil and maowa/khoya for at least 8 hours.

2. Now heat the oil and add the chopped onion..Fry until golden brown. Add the meat with marinade…
Cook very well adding water little by little…That is what we call “Koshano” in Bangla. It should be cooked like this for at least 1 hour.

3. After ” koshano” add water and potatoes..Cover the lid.When the gravy lessens add milk..Add lot of green chillies..You may add littlel mace(joytree),cardamom powder again.. Add poppy seed paste..Lastly add little sugar, 1 and half teaspoon is perfect for me, and maowa/Khoya..

4. Turn the stove on very low heat and cook the korma for another 10 minutes .. That’s what we call to keep on “Dom” in Bangla. You may sprinkle little keora water before serving..

Mutton/Lamb Korma (khashir korma)

Mutton/Lamb Korma (khashir korma)

Mutton/ Lamb/ Goat Korma , shortcut way..:D

Ingredients:

1. Mutton/Lamb 1 KG

2. Onion paste 3/4 th cup ( three-fourth cup)

3. Garlic paste 1 tbl spoon

4. Ginger paste 1 and half table spoon

5. Chili Powder 1 teaspoon

6. Corriander Powder half teaspoon ( without roasting)

7. Potato ( optional)

8. 2/3 Bayleaf

9. Cardamom, cinnamon, Black pepper,

10. Fresh cream half cup

11. Regular Milk 1 cup

12. Sugar 1 and half teaspoon or according to your taste

13. salt to taste

14. Special garam masala powder ( Microwave 1 teaspoon poppy seed/posto, 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms, 5/6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25/30 second.. Crush it into a smooth powder)

15. Oil half cup

Procedure:

1.Wash the mutton thoroughly..Marinate 1 kg mutton with garlic paste, ginger paste, onion paste,bayleaf, cardamom, cinamon, coriander powder, chili powder ,1/2 cup oil and salt in a pot for at least 1 hour before cooking. The longer is marination the yummier it is..

2.Place the pot on the oven on a medium flame..Cover the lid and let the water come out from the meat..Cook very well adding water little by little for atleast 45 minutes to 1 hour . That is what we call “Koshano” in Bangla.

3. After “Koshano” , when the water is almost dried out add the potatoes and let them cook for few minutes too..Add water covering the potato and the meat…

4.When the gravy thickens and almost drying out add 1 cup regular milk , 1/2 cup heavy cream, and 1 and 1/2 teaspoon sugar…Let them cook until the desired gravy appears…Give handful of green chilies. Add the special garam masala powder at the end of the cooking…Cover the lid until u serve.