TANDOORI RAAN Recipe
A delicious succulent Tandoori Raan recipe just for you. Enjoy the taste of the delicious lamb marinated in hung curd and the traditional Indian spices. Relish a mouth watering meal with the Tandoori Raan recipe.
Ingredients
RAAN 1 KG
HUNG CURD 30 GMS
WH. GARAM MASALA 5 GMS
GINGER PASTE 10 GMS
GARLIC PASTE 10 GMS
YOGHURT 100 GMS
SALT
OIL 20 ML
CHILLI PDR 10 GMS
MALT VINEGAR 25 ML
MUTTON STOCK 500 ML
Directions
CLEAN THE RAAN, PRICK WITH A FORK AND RUB SALT, KEEP ASIDE FOR 1HOUR
THEN RUB CHILLI PDR ALONG WITH MALT VINEGAR AND KEEP FOR TWWO HOURS
MAKE A MARINADE OF HUNG CURD,WHOLE GARAM MASALA, GINGER- GARLIC PASTE, SALT, OIL, CHILLI PASTE AND MALT VINEGAR AND MARINADE THE RAAN OVER NIGHT.
PUT THE RAAN IN A LAGAN WITH LAMB STOCK AND SEAL WITH A DOUGH.
COOK OVER A SLOW FLAME OR IN AN OVEN FOR 2 HRS.
LET IT COOL AND DEBONE IT AND FINISH IT IN TANDOOR.
REDUCE THE COOKING LIQOUR AND SERVE IT ALONG WITH THE RAAN.
THEN RUB CHILLI PDR ALONG WITH MALT VINEGAR AND KEEP FOR TWWO HOURS
MAKE A MARINADE OF HUNG CURD,WHOLE GARAM MASALA, GINGER- GARLIC PASTE, SALT, OIL, CHILLI PASTE AND MALT VINEGAR AND MARINADE THE RAAN OVER NIGHT.
PUT THE RAAN IN A LAGAN WITH LAMB STOCK AND SEAL WITH A DOUGH.
COOK OVER A SLOW FLAME OR IN AN OVEN FOR 2 HRS.
LET IT COOL AND DEBONE IT AND FINISH IT IN TANDOOR.
REDUCE THE COOKING LIQOUR AND SERVE IT ALONG WITH THE RAAN.
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