Sikandari Raang

Sikandari Raang

Sikandari Raang

Mutton Sikandari Raang

Ingredients

1 Kg Mutton Raang (Leg)
150 gms Kaju Tukda
150 gms Pumpkin Seeds (Magaj)
100 gms White Tal (Sesame Seeds)
500 gms Thick Tomato Paste
500 gms Yogurt
1 cups Tomato ketchup
3 cups Oil
1 cup Pure Ghee
3 tblsp Kashmiri Chilli Paste (Deseeded)
2 tblsp Red Paprika Powder (Mild Hot)
1½ tblsp Chilli Powder (Hot)
1 tblsp Haldi Powder
1 tblsp Jeera Powder
1 tblsp Garam Masala Powder
1 tblsp Tandoori Masala Powder
1 cup Garlic Paste
½ cup Ginger Paste
½ cup Lemon Juice
2 tsp Papaya Powder (Tenderizer)
1 tsp Tandoori Red Color
Salt as per Taste
Stock or Water as Required
Few Charcoal for Smoking

For GarNICHE

1 gm Saffron Soaked in Warm Water
Fesh Phudina Leaves
Fresh Chop Hara Dhania
Salli Wafers
Sliced Boiled Eggs

Method

Take raang and slit some cuts from both sides. In a bowl mix kaju, magaj, tal and soak it and keep it aside.

Take a large lagan mix all the dry masalas, oil, yogurt, tomato paste, G/G paste, lemon juice, tenderizer, color, salt as per taste and mix it thoroughly. Now place the raang in on this masala and massage the mix masala on the raang with hands on both the sides of raang at least for 5 minutes or until thoroughly coated.

In a large cooking vessel tranfer the raang along with complete masala. Clean the plate masala and with 2 to 3 cups of water and transfer the water in the raang. Cover the vessel with foil paper sealing all the sides. Cover the with a lid too and put a weight on it. Place the vessel on a medium slow heat and let the raang cook for about 2 to 2½ hours.

After every hour remove the vessel on a table or floor and turn & twist it like a stirring wheel shaking slowly, without uncovering the lid so that the raang inside gets some movement and it does not sticks to the bottom of the vessel. Put it back on the heat and continue cooking.

Some Preparation

Meanwhile take the soaked kaju, magaj and tal and blend it into smooth paste. Keep it aside.
On other side burn a large charcoal on high heat until red hot.
Prepare the GarNICHE-ing and keep it aside. 

After 2 to 2½ hours open the lid and uncover the foil. Check the tenderness of the raang, if its near 90%, if not add some more water cleaning from the side of the vessel and cook for another ½ hours. Once done remove it from the heat and keep it covered. Take the red hot charcoal and place it in the vessel on the raang and pour 1 tsp of ghee and immediately cover the vessel tightly. Keep it covered tightly until smoked thoroughly.

After few minutes remove the charcoal and discard it. Remove the raang shaking off the gravy dry in a large serving plate. By now there must be enough oil floating on the gravy. Remove the excess oil in a bowl.

Take a large sauce pot, heat it on a medium high flame. Add the excess oil and pure ghee in it and let it heat. Once heated add the kaju paste and saute until the oil shines on it. Add tomato ketchup and stir it to mix well. Immediately add the raang gravy and saute mix adding 2 to 3 cups of water. Stir cook the gravy for 2 minutes adding more water to liquefy as per your need. If you want the gravy to be thick keep it accordingly. Taste the gravy and adjust seasoning lemon juice if needed.

Pour the gravy on top of the raang to cover it completely and...

GarNICHE with Saffron liquid, Phudina leaves, Hara Dhania, Boiled eggs and serve with parathas, Tandoori Naan or on Basmati Steam Rice along with Okra Raita...