Two rounds of marination, with ittar and saffron and lots of spices and nuts and cooked in ghee makes a superb feast any day.
SHAHI RAAN
Ingredients
1 kilogram leg of lamb (raan), cleaned
2 tbsps raw papaya paste
1 tbsp vinegar
A dash of sweet itar
A large pinch of saffron
1 cup fried onion
10-12 soaked cashew nuts
2 tbsp soaked melon seeds (magaz)
2 tbsps soaked poppy seeds (khas khas)
3-4 garlic cloves
1-2 green chillies
1 inch ginger, roughly chopped
2 tbsps charoli/chironji
1 cup yogurt
¼ tsp turmeric powder
½ tsp yellow chilli powder
¼ tsp black pepper powder
½ tsp green cardamom powder
¼ tsp mace (javitri) powder
Salt to taste
4 tbsps oil, used for frying onion
3-4 tbsps ghee
Hard boiled eggs halves to serve
Silver warq for garnish
Method
1. For the first marination, make slits on both sides of the raan. Add some raw papaya paste and drizzle vinegar. Apply this mixture well on the raan. Add sweet itari and saffron and mix well. Set aside to marinate for 2 hours.
2. To make the second marination, put fried onions in a blender jar. Add soaked cashew nuts, soaked melon seeds, soaked poppy seeds, garlic cloves, green chillies, ginger, chironji and ½ cup water and blend to a fine paste.
3. Take yogurt in a large bowl, add the blended to a fine paste. Add turmeric powder, yellow chilli powder, black pepper powder, green cardamom powder, mace powder, and salt and mix well.
4. Add some salt onto the raan and apply it well. Add the second marinate and spread it well on all the sides of the raan. Set aside to marinate for 30-60 minutes. Add some oil over the raan.
5. Heat ghee in a large handi. Gently place the raan in it and cook on high heat for 4-5 minutes. Flip and cook the other side for 4-5 minutes on high heat. Reduce the heat to medium and add the remaining marinade. Cook for 2-3 minutes, flip again and cook for 1-2 minutes.
6. Reduce the heat to low, cover the handi with an aluminium foil and place a lid on top. Cook till the handi is heated through thoroughly. Place a tawa under it and place a heavy object over the lid and continue to cook for 1½-2 hours.
7. Switch the heat off, carefully place the raan on a serving plate. Cover the end portion of the bone with an aluminium foil. Pour the gravy over it. Arrange some boiled egg halves and garnish with silver warq. Serve hot.
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