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Kashmiri Raan

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Spicy leg of lamb/goat marinated in exotic flavored of hot spices and meat tenderizer and then fried on low heat unil tender.
Kashmiri Raan recipe

Total servings: 4
Pre-Prep time: 3-4 hours marination time
Preperation time: 1-1/2 hr
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot


1 tbsp poppy seeds
4 cloves
2 tbsps dessicated coconut
3 pieces of mace
2 onions chopped
1/2 nutmeg
2 tsp ginger / garlic paste
2 tsp red chilly powder
1-5 almonds blanched and chopped
2 tsp salt
2 sticks cinnamon
2 tsp meat tenderizer
1 tbsp aniseed
6 green cardamoms
1 kg. 500 gms leg of lamb
3 black cardamoms
1/2 cup oil
1 cup yoghurt
4-5 cups of water


Place all the ingredients, from the poppy seeds to the aniseed, in a blender and blend to a smooth paste.
Then prick the leg of lamb, with a fork, on all sides.
Cover the lamb well with the paste. Set it a side for 3-4 hours.
Heat the oil, put the leg inside and fry it on all sides.
Now add the water and continue cooking till the leg of lamb is tender and the oil floats on top.
It takes about 1 & 1/2 hour for the leg to get tender.
Serve hot with naan or rice.

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