Raan Mussalam (Roasted leg of goat)Lucknow

specialises in meat recipes, some recipes are

simple, while others are complex. Raam
Mussalam is one of the tastiest preparations in
the city.
Raan Mussalam (Photo: Dreamstime)
Serves: 8; Preparation time: 2 hours
Ingredients
1 kg Mutton
1/2 cup Raw papaya
For the Marinade
1 cup Yoghurt
1 tbsp Gram flour
200 gm Onions
3 tsp ginger paste
3 tsp Garlic paste
2 tsp Red chilli
6 strands Saffron
3-4 drops Yellow colour
1.5 cup Ghee
1 tbsp Salt
For the Stuffing
1.5 cups Cashew nuts
5 tsp Onion
4 tbsp Poppy seeds
1 tbsp Dry coconut
4 pods Green cardamom
2 pods Black cardamom
12 Black peppercorns
6 Cloves
1 Nutmeg
2 pieces Javitri
For the Garnish
10 chopped Almonds
2 Silver leaves
Method
1. Generously smear the leg of the mutton with
raw papaya, rubbing it in so that the mutton
soaks in the juice. Marinate for two hours.
2. Grind the cashew nuts, onion seeds and poppy
seeds along with the grated coconut to a paste.
Separately grind green and black cardamoms,
peppercorns, cloves, nutmeg and mace. Mix
these with the cashew paste.
3. Mix the yoghurt, red chilli powder, onion
paste, ginger and garlic pastes, saffron and the
yellow colour along with the gram flour and salt.
Apply this marinade evenly on the leg of mutton
and let it marinate for two hours.
4. Place a lagan (a wide and heavy-bottomed
utensil with a tight lid, often used in Lucknowi
cooking) on a medium flame. Pour in the ghee
and put the mutton leg in the pot along with the
marinade.
5. Cover with its lid and put two or three burning
charcoals in a metal bowl on top of it. Dum cook
for 15–20 minutes. Remove the lid and turn the
leg over, again cover and dum cook for 15
minutes until the meat becomes tender.
6. Remove the meat leg from the lagan and place
on a large roast dish, garnish with the silver
leaves and chopped almonds. Serve hot.