Mutton Raan in white gravy


Here is an amazing dish for all the meat lovers. Mutton Raan, also known as Mutton Leg, is a very popular and one of the most loved dish in the Mughlai cuisine. The large piece of mutton slowly cooked in cashew gravy, just melts in the mouth! The secret of the tenderness of the Raan lies in its marination. This zesty recipe is a must try for all the meat lovers!!




Method with Ingredients:


1- Wash the Raan thoroughly & make deep cuts.

2- Make a mixture of 3 tbsp Ginger Garlic paste, 1 tbsp Green chilli paste & Salt as per taste.

3- Apply the mixture all over the Raan, specially in the cuts & refrigerate for 6-7 hrs or preferably overnight.

4- After 6-7 hrs boil the Raan in 1 cup water in a pressure cooker for 1 hr or until cooked.

5- Prepare a creamy mixture for gravy- Take 1/2 cup Cashew, handful Almonds, 3 Green chillies & water & blend to a fine paste.

6- Now add 2 tbsp Coconut paste &1/2 cup Fresh cream in the cashew mixture.

7- In a pan heat some Oil.

8- Add 1 Cinnamon stick, 5 Black peppers, 4 Cloves.

9- Add the creamy mixture into the pan & saute for 5 min on low flame.

10- Add 1 cup Curd. Saute for 2 min.

11- Add Salt as per taste.

12. Now place the boiled Raan in the gravy. Pour the remaining Mutton stock.

13- Cover the Raan with the gravy well.

14. Cover the pan & cook on low flame for 10 min.

15- After 10 mins, Mutton Raan is ready to serve!!


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