RAAN MUSALLAM RECIPE | How to Make Spicy Leg of lamb Roast.

Описание: Key Characteristics
Preparation: The meat is first deeply gashed and put through a multi-stage marination process, often involving a raw papaya paste to tenderize the meat, followed by a yogurt-based marinade infused with a symphony of spices like ginger, garlic, cardamom, cinnamon, saffron, and more.
Cooking: The marinated leg is then slow-cooked, either roasted in an oven, a tandoor, or a thick-bottomed pan on a low flame, until it is succulent and the meat effortlessly falls off the bone.
Serving Style: It is often served with a rich, creamy gravy made from fried onions, dry fruits (like cashews and raisins), and spices. It is commonly accompanied by fragrant pulao (rice) or Indian breads like naan or roti.
Variations: While the core concept of a whole, slow-cooked leg remains consistent, regional variations exist. Some versions from Rampur don't include a curry and might be stuffed with mince, while the Awadhi and Mughal styles are known for their rich gravies and potential stuffing of boiled eggs.
Raan Musallam is a culinary showpiece renowned for its depth of flavor and tender texture, embodying the rich heritage of Mughlai cuisine.
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