Login  |  Register
Recipe Search
Choose Category
Search by Keyword

A Hearty Club Sandwich

Vrat ka Khaana
Home    Recipes    Mutton    Raan Massallam

Raan Massallam

A whole leg of mutton cooked with a spicy paste
Recipe By : Niru Gupta
Type: Mutton Serving: 6-8 Cooking Time: 90 minutes after marination


  • 1 leg of mutton (about 1 kg)*
  • 2 cups dahi (yogurt)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp salt or to taste
  • 1/4 cup chopped katcha papita (raw papaya)
  • 1 tsp chilli powder
  • 2 medium (250 g) onions, sliced fine
  • ghee (clarified butter) to fry the onions
  • 4 chhoti elaichi (green cardamoms)
  • 10 laung  (cloves)
  • 2 badi elaichi (black cardamoms), seeds only
  • tsp broken pieces of dal chini (cinnamon)
  • tsp grated jaiphal (nutmeg)
  • 2 blades javitri (mace)
  • 1 tsp kala jeera (black cumin seeds)
  • 2 tsp khus khus (poppy seeds)
  • 1 tsp kewra water (vetivier) -- optional
  • Kneaded dough to seal the saucepan
  • 2 tbsp malai (clotted cream) and 2 tbsp blanched chopped almonds for garnish
  • *ask the butcher to remove all the fat, and bend it at the knee


  • Make deep cuts into the meat on both sides, like a cross design-- for marinade to seep through.
  • Mix the dahi, ginger, garlic, papita, salt and pepper well together. Smear this mixture all over the leg of mutton and leave to marinate overnight or 6 hours at least.

  • Heat enough ghee in a broad pan as will take in the onions comfortably (the onions should be covered with the melted ghee). Add the chhoti elaichi and when it changes colour add the onions in it and fry till brown and crisp. Lift off half of the onions and grind them to a paste along with the laung, badi elaichi, dal chini, jaiphal, javitri, kala jeera, and khus khus.

  • In the remainder of the onions, add the meat and turn around to seal the juices, over high heat. Cover, lower the heat and cook till the meat is tender, turning every half an hour.

  • In case the meat gets tender before the liquid dries up, increase the heat, adjusting it such, that it should cook through and the fat should separate about the same time.

  • When tender, add the ground onion paste and the kewra, seal the lid with kneaded dough (which is oiled before applying to the lid) and leave over very low heat over a griddle (tawa) for about an hour.

  • Alternatively, cook in a moderate oven for an hour.

  • Serve garnished with the cream and the almonds.

  • Currently 2/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
Current Rating 2/5 (1 votes)
About Niru Gupta
Contribute a Recipe
Everyday Indian
No Onion - No Garlic
Vrat Ka Khaana
Cooking the U.P. Way
Microwave Indian
Cook My Dear
Weight Loss Cookbook
Western Cookery
Paschimi Paak Pranaali
Menu Consultation
Menu Consultation for Party
Menu Consultation for Restaurants
Member's Registration Form
My Yatra - Mansarovar
My Trip to Mauritius
My Trip to Vietnam
My Trip to Cambodia
My Trip to New Zealand
My Trip to China
© Copyright. Nirus Kitchen. All rights reserved.