RAAN-E-SIKANDARI
It’s an ancient authentic dish. It is one of those rich dishes which Alexandar offered to Porus, After Alexandar defeated Porus, He asked him that “how he would like to be treated?”, Porus said “As a king”, as he demanded to be treated like “King”, Alexander ordered big banquet for Porus and served him this authentic Dish called as “RAAN-E-SIKANDARI” , It is named on the name of Alexander i.e. “Sikandar” and Lamb is being called as “Raan”.
Traditionally, In this dish the lamb is slowly cooked and in a huge pit with a covered meat , that is cooked inside a mud and coals at high temperature, Cover do not allow dust and coal particles to enter inside the dish.
Note: You can also cook this dish in over, by wrapping butter paper over it.
Let’s have a look at our Dish Recipe.
INGREDIENT QUANTITY
1-LEG OF LAMB 1 No
2- ONION 100 gm
3-TOMATO 200 gm
4-BROWN ONION 20 gm
5-NUTS 5 gm
6- SAFFRON 8 -10 No
7-STAR ANISE 2 gm
8- NAAG KESER 2 gm
9-PATHAR KE PHOOL 2 gm
10-HONEY 5 ml
11-GREEN CHILI 2 gm
12-GINGER GARLIC PASTE 5 gm
13-KEWADA WATER 2 ml
14-SALT TO TASTE
15-GREEN CORINDER 5 gm
16-LEMON JUICE 5 ml
METHOD
1- CLEANS THE LEG OF LAMB AND MAKE SMALL CUTS, MARINATE WITH LEMON JUICE, RED CHILI POWDER AND GINGER GARLIC PASTE. COOK IN TANDOOR OR DUM.
2- HEAT OIL IN PAN, PUT THE GARLIC, SAUTE ITS ADD ONION AND SAUT TILL GOLDEN BROWN AND ADD THE ALL INGRIDENTS AND MAKE SMOOTH GRAVY.
3- PUT LEG OF LAMB ON THE SIZZLER AND POUR THE GRAVY ON IT.
4- GARNISH WITH BROWN ONION, NUTS AND SAFFRON.
You are ready to serve this mind-boggling dish to your loved ones. For more recipes do visit: www.delhiwalafood.co.uk
