http://zonizone.com/mutton-leg-roast/
Mutton Leg Roast (Video Included)
This Eid, I wanted to try something different. And I decided Mutton Leg Roast (Mutton Raan Roast/Lamb Leg Roast). I tried it for the very first time and it was my own recipe. Believe me, it was tasty and very juicy. I considered these few points and they helped me in making perfect roast. I am also including video tutorial for the guide, I didn’t follow that recipe.
(adsbygoogle = window.adsbygoogle || []).push();
First thing to keep in mind is the size: For mutton leg roast, size of leg matter’s alot. Don’t take the leg that is more than 2 kg’s. I prefer 1 1/2 kg of leg.
Secondly, to keep it juicy, cook it on low flame. I didn’t use pressure cooker, I used my large pot, covered it properly.(I placed my pressure cooked on top of my pot so that steam remain inside of my pot.)
Third thing, slits. Deep slits/cuts are very important, ask your butcher to make deep slits so that your spices gets deep inside your roast.
Fourth thing, besides deep slits, marination time matters alot. If you want the taste of your spices not only on the top of roast, then marinate it over night.
Now back to our recipe, I hope all of your will love it as much as my family does. I made 2 raan’s but I am sharing recipe /ingredients for 1 raan.
Raan/Lam Leg 1 1/2 kg with deep cuts on it
Salt according to your taste
Red chilli Flakes 1 1/2 tbsp or according to your taste
Dry Roasted Cumin and Corriendar Seeds (Crush them with hands after roasting) 1 Tbsp
Ginger and garlic and green chilli paste, 1 1/2 tbsp
Nutmeg Powder (Jaifal , جائفل) 1 tsp
Mace Powder (جاوتری, Javitri) 1 tsp
For spices names in Urdu/English/Roman Urdu, Check out this post.
Apply papaya paste on your mutton leg, it helps in quicken the cooking process. If you are marinating the leg over-night than it is options. Keep it aside for half hour.
Blend almond and sesame seeds with milk in blender and make paste. (Keep few almonds and sesame seeds for garnishing).
Now mix all the ingredients except oil and marinate mutton leg overnight.
Keep on changing the sides of leg and massage the spices all over whenever you get time. I was even poking the leg with knife so that spices goes inside the meat so well.
Now take big pot, in which your mutton leg will fit properly. (If you want, you can ask your butcher to slit the bone from middle).
Now add half cup of oil, in the pot, and let your oil heat a bit. Now add your mutton leg with all ingredients/spices. Don’t waste anything.
You don’t have to add any water to this. Leg will cook with the yogurt and water it will release during cooking.
Cook the leg on very low flame. Change the side of leg after one hour. Let it cook for at least 2 hours or until it is cooked well.
If water is still left inside the pot, higher the flame and dry it so that leg soak all the ingredients taste in it.
For garnishing: Dry roast the sesame seeds and fry the almonds in little bit of oil.
Your mutton leg roast is done. Next steps are optional.
Oven: This step is totally optional. It help to give your roast very nice color and glaze.
Brush your mutton leg with oil and sprinkle sesame seeds. (Use the same oil in which you cooked your mutton).
Bake it for 10 minutes at 200C. (5 minutes to each side and don’t forget to brush the leg with oil when you turn the side.).
Your mutton leg roast is ready, sprinkle the almonds and serve.
Cooking process has started and leg is leaving water
