Rann Masala

rann masalaIngredients
1 leg of lamb (approx 1 kg –
Get the butcher to crack the bone at the joint, without separating, so it’s easier to handle)
1 lime, juiced
1/4 tsp nutmeg powder
10 almonds, soaked and ground to a fine paste
1 tsp sugar
Salt to taste
Coriander leaves and onion rings to garnish.
Oil as required
For marinade
200 gms hung curd
4 tbsp ginger garlic paste
2 tbsp garam masala powder
4 tbsp chilli powder
1 tbsp pepper powder
1 onion, ground to a paste
1 tomato, ground to a paste
For tempering
2″ cinnamon
4 green cardamom
1 black bardamom
4 cloves
10 peppercorns
3 green chillies

Method
Wash and clean the leg of lamb well and make deep slits on the surface.
Rub well with lemon juice and salt and set aside for an hour or so. This helps in tenderising.
Mix the marinade ingredients together and rub well into the leg, covering all sides.
Cover with cling wrap and refrigerate overnight.
Heat some oil in a big vessel that allows the leg to be moved around.
Add the tempering ingredients and stir around for a couple of seconds.
Sear the leg on both sides in the vessel.
Pour the marinade on top and simmer under cover.
Cook on low heat for approx 2 turning the leg from side to side every half hour or so.
Add the nutmeg powder and almond paste and cook for another 20 minutes turning twice in between.
Add water a little at a time in case you find the liquid drying up while cooking.
When the meat is almost done, add in the onion rings and coriander leaves and cook on high heat so that the masala dries and sticks to the meat – 6-7 minutes each side .
Ideally the last step should be done in the oven, but most Indian houses don’t have that big an oven, so this is an easier, and more manageable, alternative.
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