Raan Masaledaar

Name: Raan Masaledaar
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 unit lb leg of Lamb; 2 oz almonds (blanched); 1/2 unit lb onions (coarsely chopped); 8 unit garlic cloves (peeled); 4 unit Cubes ginger (1", peeled ;chopped coarsely); 4 unit Green chillies (chopped); 20 unit fl yoghurt (plain); 2 unit tb cumin seed (ground); 4 unit ts coriander seed (ground); 1/2 unit ts cayenne pepper; 3 1/2 unit ts salt; 1/2 unit ts garam masala; 6 unit tb vegetable oil; 1/2 unit ts Whole cloves; 16 unit cardamom pods; 1 unit cinnamon stick (2" long); 10 unit Peppercorns (black); 4 unit tb Sultana raisins; 1/2 oz almonds (blanched, slivered)

right|Name of the Recipe

gluten-freedairy-freenut-free

Prep20 min

Cook25 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

lb leg of Lamb
5 unit
almonds
blanched
2 oz
lb onions
coarsely chopped
1/2 unit
garlic cloves
peeled
8 unit
Cubes ginger
1", peeled ;chopped coarsely
4 unit
Green chillies
chopped
4 unit
fl yoghurt
plain
20 unit
tb cumin seed
ground
2 unit
ts coriander seed
ground
4 unit
ts cayenne pepper
1/2 unit
ts salt
3 1/2 unit
ts garam masala
1/2 unit
tb vegetable oil
6 unit
ts Whole cloves
1/2 unit
cardamom pods
16 unit
cinnamon stick
2" long
1 unit
Peppercorns
black
10 unit
tb Sultana raisins
4 unit
almonds
blanched, slivered
1/2 oz

Method

Toast the cardamom pods, cinnamon stick, and peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant, then grind them into a fine powder using a spice grinder or mortar and pestle.

5 minutes

Blend the onions, garlic cloves, green chillies, and almonds together with a splash of water to form a smooth, thick masala paste.

5 minutes

Heat the vegetable oil in a heavy-bottomed pan over medium-high heat and fry the blended paste, stirring continuously, until the oil separates and the mixture turns deep golden brown.

15 minutes

Stir in the ground spice powder, cayenne pepper, and salt, mixing thoroughly into the cooked paste and cooking for a further 2 minutes to meld the flavors.

2 minutes

Score the cleaned whole large fish deeply on both sides with a sharp knife, making diagonal cuts to the bone to allow the marinade to penetrate.

5 minutes

Rub the masala paste generously all over the fish, pressing it firmly into the scored cuts, then cover and refrigerate to marinate.

120 minutes

Preheat your oven to 400°F (200°C), place the marinated fish in a lightly oiled roasting dish, and bake uncovered, basting once halfway through, until the fish is cooked through and the masala is caramelized and slightly charred at the edges.

35 minutes

Remove the fish from the oven and allow it to rest for 5 minutes before serving whole, garnished with sliced almonds and accompanied by flatbread or rice.

5 minutes

Raan Masaledaar

Ingredients

Method

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