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Recipes >> Shireen Anwar Recipes > Delhi ka Khas Raan Musalam by Shireen Anwar

Delhi ka Khas Raan Musalam

Delhi ka Khas Raan Musalam
Prep Time
15 Mins + Over Night
Cook Time

50 - 55 Mins

6 - 7
Here is an authentic recipe of mutton legs full of flavor and highly recommended for all the meat lovers. Mutton legs marinated overnight penetrates in all spices very well and raw papaya helps in tenderizing. Enjoy delicious Raan Musalam with tandoori naan.
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Source:  Chef Shireen Anwar
1 Ratings
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  • Mutton leg 1 ½ kg
  • Ginger garlic paste 2 tbsp
  • Raw papaya 4 tbsp (grinded)
  • Chili powder 2 tsp
  • Salt 1 ½ tsp heaped
  • Turmeric 1 tsp
  • All spice 1 tsp
  • Oil 1 cup
  • Onion 1 cup (chopped)
  • Yogurt 1 cup
  • Coriander seeds 1 tbsp (roasted and grinded)
  • Cumin seeds 1 tsp (roasted and grinded)
  • Coconut 1 tbsp (desiccated, roasted and grinded)
  • Cashew nuts 8 (grinded)
  • Nutmeg ¼ tsp (grinded)
  • Mace ¼ tsp (grinded)
  • Green cardamom ½ tsp (grinded)
  • Kewra water 1 tbsp
  • Saffron ½ tsp
  • Cream 2 tbsp
  • Coriander leaves 1 tbsp

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Cooking Directions

  1. Prick mutton legs with fork and give deep cuts.

  2. Marinate the leg with ginger garlic paste, raw papaya, chili powder, salt, turmeric and all spice.

  3. Rub spices very well on mutton leg.

  4. Leave to marinate overnight.

  5. Heat oil in a large wide pan, add onion and marinated legs, fry for 10 minutes till light golden.

  6. Add yogurt mixed with coriander, cumin, coconut, cashew nut, nutmeg, mace and green cardamom, fry well.

  7. Add 2 cups water, cover and cook for about 40 minutes.

  8. When mutton legs tender add kewra water mixed with saffron, cook till gravy thick.

  9. Transfer mutton legs to serving platter.

  10. Drizzle with cream, garnish with chopped coriander.

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