✨Sikandari Raan✨

1. Wash the mutton legs thoroughly and make deep diagonal cuts into the meat.
2. In a large vessel that can fit all three legs, combine ginger-garlic paste, yogurt, tandoori masala, turmeric powder, mild red chilli powder, hot chilli powder, tomato puree, oil, lemon juice, tomato water, and red food colour. Mix thoroughly and taste to adjust salt.
3. Coat all three leg pieces thoroughly with the marination mixture.
4. Add chopped raw papaya pieces and two handfuls of fresh coriander and mint leaves. Cover and marinate for 4 hours.
5. Place the vessel on medium-high heat, cover with a tight lid, and cook for 1.5 hours.
6. Turn the leg pieces every 20–25 minutes to ensure even cooking without sticking to the bottom.
7. Place burning charcoal in a small metal bowl inside the vessel, pour a little ghee/oil over it, and cover tightly for 15–20 minutes to infuse smoked charcoal flavor.
8. Carefully remove the cooked raan pieces and set aside.
9. Skim off the excess oil floating on top of the remaining gravy and reserve it.
10. Strain the remaining gravy through a fine sieve.
11. In a separate pan, bring the strained gravy to a boil and whisk in 3–4 tbsp of cashew powder to make a smooth Sikandari sauce.
12. To serve, pour a layer of Sikandari sauce onto a long serving tray, place the cooked raan on top, and pour more sauce over it.
13. Garnish with salli wafers, cherry tomatoes, boiled egg slices, mint leaves, and a drizzle of the reserved spiced oil before serving hot.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Balancing spice and tanginess is key here; taste your marinade before adding the lamb to adjust seasoning. The smoky step is optional but adds a great depth of flavour.

Tips & Tricks

• Raw papaya acts as a natural meat tenderizer, ensuring the large raan pieces cook to a silky, soft texture within 1.5 hours.
• Skimming off the floating spiced oil before straining the gravy allows you to use it as an aromatic final drizzle for presentation.