A dish that would have had the Great Mughal Kings licking their fingers - a Raan Mussallam. Mutton and chicken marinated in a variety of spices, cooked on slow fire and topped with a gravy made with ...

1. Make deep cuts into the meat on both sides, like a cross design-- for marinade to seep through. 2. 2. Mix the dahi, ginger, garlic, papita, salt and pepper well together. Smear this mixture all ...

Ingredients Raan (2 x leg of spring Iamb — 600gm each) 125ml/ ( ½ cup) water For the marinade 2-3 tbsp fresh ginger paste 2-3 tbsp fresh garlic paste 1 tsp red chilli powder 50ml ( 2/3 cup ...

Raan is a surprisingly easy showstopper dish ... Rub the lamb all over with the yoghurt marinade, then cover and place in the fridge for 3 hours. After 3 hours, make more slits in the lamb and ...