Kashmiri Raan Recipe

Kashmiri Raan – Treat your guests with Kashmiri Raan recipe posted online from this page. You can make this recipe for lunch or dinner parties as a full course meal. You can get the accurate recipe online from this dedicated page.

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Ingredients
  1. 1) Leg of lamb 1 kg/ 2 1/4 lb
  2. 2) Poppy seeds 15 ml/ 1 level tbsp (khas khas)
  3. 3) Coconut 30 ml / 2 level tbsp (grated fresh or desiccated)
  4. 4) Onions 2 medium skinned and coarsely chopped
  5. 5) Ginger fresh 5 cm / 2 inch piece (peeled and coarsely chopped)
  6. 6) Almonds (blanched) 25 g/ 1 oz (chopped)
  7. 7) Cinnamon 5 cm / 2 inch stick
  8. 8) Green cardamoms 6
  9. 9) Black cardamoms 3 (ground)
  10. 10) Cloves 4
  11. 11) Mace small piece (javetri)
  12. 12) Nutmeg (ground) 2.5 m / 1/2 level tsp (jaiphal)
  13. 13) Chili pd 7.5 ml/ 1 1/2 level tsp
  14. 14) Natural yogurt (dahi) 150ml/ 1/4 pint
  15. 15) Ghee (melted) 150ml/ 1 inch stick
  16. 16) Cinnamon 2.5 cm/ 1 inch stick
  17. 17) Bay leaves 4 (crushed)
  18. 18) Aniseed (saunf) 30ml/ 2 level tbsp
Method
  • 1. Remove all traces of fat and the white membrane from the meat.
  • 2. Prick the meat thoroughly with a sharp knife for large fork so that the fibers are completely broken up.
  • 3. It should virtually be falling off the bone.
  • 4. Place in a deep baking dish or a roasting tin.
  • 5. Soak the poppy seeds and the grated coconut in a little warm water.
  • 6. Place the drained poppy seeds and coconut and the next 12 ingredients in a food processor of blender and blend to a smooth paste. Pour the paste over the meat and coat well all over.
  • 7. Again, prick the meat very well all over to help the ground mixture to penetrate.
  • 8. In another bowl, mix together the yogurt and remaining ingredients.
  • 9. Spread this paste over the leg of lamb.
  • 10. Put the lamb in the baking dish or roasting tin in a 170oC (325oF) mark 3 oven and, basting frequently, roast for about 2 1/4 hours. Make sure that you turn the leg over once, halfway during cooking time.
  • 11. Remove from the oven, transfer to a heated dish.
  • 12. Carve and serve hot.
Reviews & Discussions

I followed this Kashmiri Raan recipe step by step, but still I end up screwing it up. I can’t recognize my mistake. Can you guys please list down another clear explanation of this Kashmiri Raan recipe so I can prepare it easily?

  • Afera, Karachi
  • Wed 31 Aug, 2016