Raan Musallam

Introduction to Raan Musallam

Raan Musallam is a royal dish that hails from the Mughal kitchens of India. Known for its exquisite flavors and rich aroma, it traditionally features a whole leg of lamb. This dish was a symbol of regal opulence and was often prepared for important banquets and festive occasions, offering a blend of spices and slow-cooked meat that is both tender and flavorful.

The Historical Significance

The name 'Raan Musallam' is derived from Persian, where ‘raan’ refers to the leg of the animal, and ‘musallam’ means ‘whole’. It signifies the grandeur associated with Mughal culinary culture, reflecting the rich and diverse flavors influenced by Persian, Turkish, and Indian cuisines. Raan Musallam was more than just a dish; it was an experience, designed to leave its patrons in awe.

Ingredients

• Leg of Lamb (approx. 2-3 kg)
• Yogurt (1 cup)
• Ginger Paste (2 tablespoons)
• Garlic Paste (2 tablespoons)
• Red Chili Powder (1 tablespoon)
• Turmeric Powder (1 teaspoon)
• Garam Masala (1 tablespoon)
• Cumin Seeds (1 tablespoon)
• Coriander Seeds (1 tablespoon)
• Saffron (a few strands, soaked in 2 tablespoons of warm milk)
• Onion (2 large, finely sliced)
• Cashew Nuts (1/2 cup, ground to a paste)
• Almonds (1/4 cup, blanched and sliced)
• Cream (1/2 cup)
• Ghee (4 tablespoons)
• Salt (to taste)
• Mint Leaves (for garnishing)
• Coriander Leaves (for garnishing)

Preparation

Marinating the Lamb

1. Wash the leg of lamb thoroughly and pat it dry with a kitchen towel.
2. In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt to create a marinade.
3. Rub this mixture all over the lamb, ensuring it's well coated. Cover it and refrigerate for 6 hours or preferably overnight for an intensified flavor.

Cooking Process

Preparing the Spice Mix

1. In a pan, dry roast the cumin seeds and coriander seeds until aromatic. Allow them to cool and grind to a fine powder.

Cooking the Lamb

1. Preheat the oven to 180°C (356°F).
2. In a large ovenproof pan, heat ghee and fry the onions until they turn golden brown. Set aside half for garnishing.
3. Add the lamb with the marinade to the same pan, searing it on all sides for a couple of minutes.
4. Add the roasted spice powder, cashew paste, and soaked saffron milk. Stir well and cook on a slow flame for about 10-15 minutes.
5. Transfer the covered pan to the oven and allow the meat to cook for about 1.5 to 2 hours, checking intermittently for tenderness. Use a cooking timer to ensure precision.
6. Once cooked, remove from the oven and let it rest for 10 minutes before serving.

Serving and Enjoying Raan Musallam

Place the cooked Raan Musallam on a serving plate. Garnish generously with the reserved fried onion, almonds, chopped mint leaves, and coriander leaves. Serve it hot with naan, roti, or steamed rice, and a side of cream for an authentic Mughal dining experience. A fresh salad or a tangy mint chutney complements the rich flavors of Raan Musallam perfectly. Enjoy this regal dish with family and friends, savoring the rich blend of spices and tender meat that encapsulates the essence of royal Mughal cooking.