Sabat Raan
Whole leg of lamb
Utensils: Ingredients: |
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Preparation:
1.Place the whole leg of lamb
on a large
flat surface. Make deep slashes in it with the point of a sharp knife
and squeeze pineapple juice into the cavities.
2. Rub salt liberally over the entire chunk of mutton, then half the red
chilly powder.
Finally you rub the ginger-garlic paste over the meat.
3. Keep aside to marinate for two hours.
4. Place yoghurt in thin muslin cloth, tie on the handle of faucet and
allow to drain for ½ an hour. Remove drained yoghurt from muslin
cloth and place in mixing bowl.
5. Heat oil in a wok and lightly brown first cashew then onions. The two
ingredients must be fried separately. Remove from pan and keep aside.
6. Mix the rest of the red chilli powder and salt to taste with the yoghurt.
Now add the browned onions and cashew to this mixture.
7. Smear mutton leg thoroughly with the yoghurt mixture and place in a
deep cooking vessel. Cook over slow fire for 1 ½ to 2 hours
or until done. Pierce with a skewer to check
whether tender.
8. Place on a serving platter and serve hot.
Serve 4
Courtesy of Chef Ajay Kumar,
the soft-spoken chef of the Taj Sawai Madhopur Lodge in Ranthambhore,
Ajay developed his passion for cooking at an early age. His first teacher
was his father and his first lessons were in the intricacies of traditional
Rajasthani cooking.
He specialized in chicken & lamb delicacies and honed his culinary
skills to perfection (over twenty years) at a number of fine dining establishments.
His last tour of duty was in the kitchens of the exquisite Rambagh Hotel
in Jaipur.
The Taj Group then moved him to The Sawai Madhopur Lodge in Ranthambhore
where he now delights patrons with mouth-watering preparations from his
vast repertoire of delicious recipes.
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