Khyber's Raan: Here is a legendary recipe

from 1958
A recipe that you can now make at home - all it needs is patience

Published: August 19, 2021 06:47Chef Faizan Ali, Special to Gulf News

Khyber Raan using lamb and spicesVideo Credit: Anas Thacharpadikkal/Gulf News

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Ingredients:

For First Marination

1 kg leg of lamb

50 ml mustard oil

20 ml lemon juice

25 gms ginger paste

35 gms garlic paste

20 gms garam masala

KHYBER'S GARAM MASALA

1 tsp shahi jeera
2 tsp green cardamom
1 small stick cinnamom
1 small piece of mace
1/2 tsp clove
2 tsp black pepper
1.5 tsp dry rose petals
1 tsp badi elaichi (3 pieces black cardamom)
Dry roast the whole spices for 5 to 10 minutes over medium-high heat. Once
they turn slightly darker in colour and begin releasing a strong aroma, turn off
the heat and allow it to cool. Then powder it in a coffee grinder.
20 gms cumin powder

20 gms coriander powder

10 gms chaat masala

20 gms salt

60 gms chilli powder

For Cashew Paste (dry roast the ingredients and grind into a fine powder)

100 gms cashewnut

10 gms whole coriander

5 gms cinnamon stick

10 gms cumin seeds

5 gms black pepper

5 gms green cardamom

5 gms bay leaves

15 gms coconut powder

For Red Chilli Paste (grind the red chillies along with vinegar and
mustard oil into a thick paste)

15 dry red chillies

4 tbsp vinegar

6 tbsp mustard oil

For Tomato Gravy (grind all the ingredients together into a gravy like
consistency)

800 gms tomato

500 gms onion

25 gms ginger paste

40 gms garlic paste

5 gms turmeric powder

30 gms red chilli paste

30 gms cashew paste

Salt to taste

2l lamb stock

Small bunch of coriander to garnish

Photo gallery

Ingredients to make tomato gravy: Ginger-garlic paste, onion, mustard oil, cashew nut
paste, red chilli paste, turmeric powder, and tomato paste
4/4

Method:

1. Clean the lamb and make thin cuts with a knife before marinating it. This
way, the marinade will absorb well.
Clean the lamb and make cuts before marinatingImage Credit: Stefan Lindeque/Gulf News
2. Begin adding salt, red chilli powder, cumin powder, garam masala,
coriander powder, chaat masala and ginger-garlic paste.

Photo gallery
Drizzle mustard oil
6/6

2. Let the lamb rest overnight with the marinade in refrigerator.

Marinate the raan and let it rest overnightImage Credit: Stefan Lindeque/Gulf News
3. Heat the lamb stock in a pan, add the whole spices one by one.

Photo gallery
Add mustard oil
6/6

4. Add the overnight marinated lamb into boiling stock (Note: Once you
remove the lamb from fridge, let it rest five to ten minutes at room
temperature before adding it to the stock)
Add the overnight marinated lamb into boiling waterImage Credit: Stefan Lindeque/Gulf News
5. Add marinated lamb into boiling stock and cook for atleast three to four
hours on slow flame. Close the lid and let it cook. Remember to keep checking
the stock and lamb every 30 to 40 minutes.

Photo gallery
Cook the lamb for four hours on slow flame
1/1

6. Close the lid and let the lamb cook on a slow flame.
Close the lid and let the lamb cook for atleast four hoursImage Credit: Stefan Lindeque/Gulf
News
7. In a pan, dry roast cashews, coconut powder and whole spices.

Photo gallery
Dry roast all the whole spices and grind it into a fine paste
5/7

8. Make a paste of the dry roasted spices and cashews.

Cashew and whole spices pasteImage Credit: Stefan Lindeque/Gulf News
9. Heat a pan, add vegetable oil, onions and sauté it until it becomes
translucent.

Photo gallery
Add oil, onions and sauté until the onions turn slightly golden in colour
1/1

10. Now, add turmeric powder, ginger-garlic paste and sauté for three to four
minutes on a medium-high flame.

Photo gallery
Sauté for three to four minutes
3/3

11. Add tomato paste, salt, red chilli paste, cashew paste and mix well.

Photo gallery
Mix the gravy well
4/4

12. Check the lamb. To test if it is cooked - pierce a knife into the lamb. If it is
cooked well, it will slide in smoothly.
Check the lamb if it is cookedImage Credit: Stefan Lindeque/Gulf News
13. Let the gravy cook for 10 to 15 mintues. Once the oil starts to separte, add
the cooked lamb into it. On slow flame, cook the lamb for 15 mintues so that
the gravy is absorbed into the lamb well.
Once the oil begins to separate from the gravy, add the cooked lamb into it.Image Credit: Stefan
Lindeque/Gulf News
Add the cooked lamb into the tomato gravyImage Credit: Stefan Lindeque/Gulf News
14. Sprinkle coriander on top of the raan and serve hot. Raan is best enjoyed
with rumali roti (a thin flatbread) or naan (leavened, oven-baked flatbread).
Sprinkle the raan with some freshly chopped corianderImage Credit: Stefan Lindeque/Gulf News
Raan is best enjoyed with rumali roti (a thin flatbread) or naan (leavened,
oven-baked flatbread).
Khyber RaanImage Credit: Stefan Lindeque/Gulf News
Tell us more about your favourite recipes at food@gulfnews.com

Chef Faizan Ali, Head Chef at Khyber, Dukes The Palm,

Dubai
He is the Head Chef at Khyber, Dukes The Palm, Dubai