Raan Mussalam Recipe by Chef Ashfaque Ali

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Bark of Cinnamomum species. Cinnamon contains antioxidants, which are a healthy component of the diet that help neutralize free radicals, preventing them from damaging cells in the body. Cinnamaldehyde also has some antibacterial properties and might slow down the growth of cancerous cells. A cup of cinnamon tea everyday can reduce stress and body ache.



Black cardamom

Also know as Bengal cardamom. It gives powerful smoky flavor and has a huge health benefits too. It is very uses full for congestion of lungs, and digestive disorder etc to name a few.

Grinding and blending

Mixture of these two spices gives heavenly flavor and aroma to any dish. It can be use to make nice mutton, Biryani and stews.

Take a quantity of 2:3, broil them and let it cool and stone grind to get a better result. Keep it in an air-tight container and use it adequately to flavor the choice of your dishes.

Raan Mussalam

Ingredients

For marination

3kg lamb leg (clean, wash, and prick it with knife)

4onion finely slice

4tomatoes chopped

300g yoghurt

3 black cardamoms

2 cinnamon sticks

3 tablespoon ginger garlic paste

100g mint leaves

100g Fresh coriander stems

1 tablespoon red chili powder

1 teaspoon Turmeric powder

1 tablespoon coriander powder

Salt to taste

For dishing out 

Ghee

Ginger

Green chilly

Ran gravy

Fried onion

Red chilly powder

Cinnamon and black cardamom powder

100ml cream

10-15 leaves of mint finely chopped 

50g fresh coriander

Kewra

Saffron water



Method

  • Marinade the mutton leg with marination ingredients and rub the mixture nicely to the mutton leg. Allow the mixture to be in the marination for 4-6 hrs.

  • Arrange the legs in the roasting try by covering it with its own marination then seal the tray with aluminum foil nicely & then Place it into the pre heated oven for 3 hours at 180c.

  • Remove the tray from the oven and check the tenderness if require then put it back again for another 20 minute.

  • Remove the legs from the mixture and separate the meat from the bone discard the unwanted tissues and keep it aside.

  • Blend the mixture in mixer grinder and strain through conical strainer and keep it aside use it as Raan gravy

  • Heat the ghee in a pan and add chopped ginger green chilly and sauté it gently add the strained gravy and cook it nicely so that the extra moisture goes out.

  • Add powdered spices and cook it for another 2-3 minutes add the separated meat to the gravy toss it gently add cream, check seasoning adjust accordingly.

  • Add chopped green, kewra water and dissolved saffron and serve hot on serving pan.

Chef Ashfaque Ali

A skilled professional, recognized for a comprehensive knowledge of national and international cuisine and an innovative approach to setting the stage for a customized culinary experience. Over 17 years of progressive Indian cuisine experience in managing the provision of fine dining for renowned luxury hotel and Michelin starred restaurants, refining the art of Indian cooking, developing Progressive menus, and preparing Indian dishes influenced by culturally diverse regions around India.

He worked with high end luxurious Indian and international brands like, The Oberoi, Shangri-la, Four seasons, Jumeirah and Meydan. He has also done preopening of very high end fine dining restaurant with Michelin starred chef Vineet Bhatia at two different location, one in Riyadh (Maharaja East) and another one in Doha (Indigo 360) . From his deep cuisine knowledge of different cultures across India, he will be sharing his secret trick of paring of spices to get maximum flavor and make aromatic dishes.Two spices which Chef Ali’s feels are the soul of Indian cuisine and are precious to him. Black cardamom and cinnamon, He feels that only these two spices are the soul of making flavorful Indian dishes, Rather than having hundreds of spices at home only these two spices can do wonders to home cooked meals. Plus these spices not only give good flavor to the dish but also have great medicinal benefits.