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Bharwaan Dum Ki Raan Pt 1 Recipe - lamb

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lamb salt papaya paste ginger paste garlic red wine chicken Cheddar cream pistachios red bell pepper green chilli black pepper mint leaves rosemary Chilli pwdr cardamom cloves black cardamom cinnamon anise petals cardamom black cardamom clove cinnamon bay leaf ginger paste garlic stock Chilli pwdr curd onions coriander leaves pwdr. strands saffron Cashewnuts chironji
Viewed: 30 - Published at: 4 months ago

Ingredients

  • 1 x Leg of lamb, slit along the length (1.5 kg)
  • 2 tsp Salt, (10 g)
  • 4 tsp Raw papaya paste, (20 g)
  • 4 tsp Ginger paste, (20 g)
  • 2 tsp Garlic paste, (10 g)
  • 1/4 c. Red wine, (or possibly malt vinegar) (60 ml)
  • 250 gm Chicken mince, (from the breast)
  • 50 gm Cheddar or possibly processed cheese, grated
  • 75 ml Cream
  • 12 x Pistachios, blanched and halved
  • 1 sm Red bell pepper, minced
  • 1 x Green chilli
  • 1/2 tsp Black pepper pwdr, (2 g) Salt to taste
  • 3 gm Mint leaves, minced
  • 1 sprg rosemary (optional), minced
  • 1 tsp Chilli pwdr, (5 g) Oil to baste the leg
  • 3 x Cardamom
  • 3 x Cloves
  • 1 x Black cardamom
  • 1 stk cinnamon
  • 1 x Star anise
  • 6 x Rose petals
  • 75 gm Ghee
  • 3 x Cardamom
  • 2 x Black cardamom
  • 1 x Clove
  • 2 1/2 x Cm cinnamon
  • 1 x Bay leaf
  • 3 tsp Ginger paste, (15 g)
  • 2 tsp Garlic paste, (10 g) Cashewnut paste
  • 1 lt Clear mutton stock
  • 1/2 tsp Chilli pwdr, (2 g)
  • 1/2 c. Curd, beaten (120 ml)
  • 3 x Onions, sliced, fried until crisp and crumbled (125 g)
  • 5 gm Mint leaves, minced
  • 3 gm Coriander leaves, minced Salt to taste
  • 1/4 tsp Patthar ka phool pwdr, (1 g)
  • 1 gm Rose petal pwdr A few strands saffron, dissolved in a little lukewarm water
  • 15 gm Cashewnuts
  • 15 gm Poppy seeds
  • 15 gm Chironji
  • 7 gm Coriander seeds

Method

  • FORCEFULLY rub, as in massage, the lamb leg, inside and out, with salt.
  • Repeat the process with raw papaya paste, ginger paste and garlic paste and finally with vinegar.
  • (Each of these ingredients should be rubbed separately and not as a mix.)
  • Reserve for one-and-a-half hrs.
  • Put the chicken mince in a food processor or possibly blender, add in cheese, pulse for a few seconds.
  • Add in cream in a steady stream and pulse with little bursts till a fine mousse is obtained.
  • Remove to a bowl, add in the remaining ingredients and mix well.
  • Prise open the pockets and stuff the filling into the leg.
  • Using the trussing needle and string, stitch the open ends.
  • Bind the stuffed leg with string to retain the shape whilst cooking.
  • Baste with butter and prick with a needle.
  • Forcefully rub, as in massage, the lamb leg with the red chillies, followed by oil.
  • Arrange the leg in a roasting tray, add in the remaining ingredients and sufficient water to cover the leg.
  • Braise in a pre-heated oven (275O F) for two hrs.
  • Remove and throw away the liqueur.
  • Rub again with oil and keep aside.
  • Roast each of the ingredients for the cashewnut paste separately on a medium warm tawa, and grind to a smooth paste adding about 1 1/4 c. water.
  • Heat ghee in a large flat pan.
  • Season with cardamom, black cardamom, cloves, cinnamon and bay leaf.
  • Stir over medium heat till the green cardamom changes colour.
  • Add in ginger paste and garlic paste, stir over
  • continued in part 2

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