|
| |
Raan-e-Dumpukht (Beef
or Lamb) Recipe
|
|
 |
|
|
| |
|
| |
Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Raan-e-Dumpukht |
| |
|
| |
An entire leg of lamb
cooked to a melting smoothness with an assortment of spices,
prepared in the dumpukht or sealed pot style. |
| |
|
| |
|
 |
 |
Leg of lamb 1
kg |
|
|
Black cumin
(shah jeera) seeds 5 gm/1 tsp |
|
|
Chaat masala 5
gm/1 tsp |
|
|
Cheese, grated
60 gm/ 1/4 cup |
|
|
Cocktail
onions, chopped 20 gm/4-5
|
|
|
Coriander
leaves 10 gm/2 tsp |
|
|
Garam masala
2.5 gm/ 1/2 tsp |
|
|
Garlic,
chopped 30 gm/2 tbs |
|
|
Garlic paste
10 gm/2 tsp |
|
|
Ginger,
chopped 160 gm/ 2/3 cup |
|
|
|
Ginger paste
10 gm/2 tsp |
|
|
Green chillies,
chopped 10 gm/2 tsp |
|
|
Lemon juice 15
ml/1 tbs |
|
|
Malt vinegar
75 ml/5 tbs |
|
|
Mint, chopped
10 gm/2 tsp |
|
|
Onion rings
120 gm/ 1/2 cup |
|
|
Pineapple,
chopped 240 gm/1 cup |
|
|
Red chilli
powder 5 gm/1 tsp |
|
|
Salt to taste
|
|
|
White butter
75 gm/5 tbs |
|
- Remove
the thigh bone from the leg of lamb. Marinade the meat in a
mixture of red chilli powder, salt, ginger and garlic pastes
and half the malt vinegar. Keep aside for hours. Mix
cocktail onions, ginger, green chillies, coriander, mint and
garlic. Add the grated cheese and black cumin. Stuff the leg
of lamb with this mixture.
- Sew the
open end of the leg with a needle and thread. Prick the leg
with a fork. Arrange the leg in a big baking tray. Pour over
the remaining malt vinegar and sprinkle garam masala over
it. Cover with aluminium foil. Roast in a preheated oven for
1 1/2 hours at 350 ºF. Heat butter in a pan. Sauté onion
rings. Add chopped pineapple and garam masala. Mix well.
Remove.
- Time:
Preparation: 2 1/2 hours, Cooking: 2 hours
- To
Serve: Slice the leg open and garnish with pineapple and
onion mixture. Squeeze lemon juice on top.
|
|
|
|
|
|
