Bharwaan Dum Ki Raan Pt 1 Recipe Recipe

Name: Bharwaan Dum Ki Raan Pt 1 Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Leg of lamb, slit along the length (1.5 kg); 2 tsp Salt, (10 g); 4 tsp Raw papaya paste, (20 g); 4 tsp Ginger paste, (20 g); 2 tsp Garlic paste, (10 g); 1/4 c. Red wine, (or possibly malt vinegar) (60 ml); 250 gm Chicken mince, (from the breast); 50 gm Cheddar or possibly processed cheese, grated; 75 ml Cream; 12 x Pistachios, blanched and halved; 1 sm Red bell pepper, minced; 1 x Green chilli; 1/2 tsp Black pepper pwdr, (2 g) Salt to taste; 3 gm Mint leaves, minced; 1 sprg rosemary (optional), minced; 1 tsp Chilli pwdr, (5 g) Oil to baste the leg; 3 x Cardamom; 3 x Cloves; 1 x Black cardamom; 1 stk cinnamon; 1 x Star anise; 6 x Rose petals; 75 gm Ghee; 3 x Cardamom; 2 x Black cardamom; 1 x Clove; 2 1/2 x Cm cinnamon; 1 x Bay leaf; 3 tsp Ginger paste, (15 g); 2 tsp Garlic paste, (10 g) Cashewnut paste

Servings: persons

1 x Leg of lamb, slit along the length (1.5 kg)
2 tsp Salt, (10 g)
4 tsp Raw papaya paste, (20 g)
4 tsp Ginger paste, (20 g)
2 tsp Garlic paste, (10 g)
1/4 c. Red wine, (or possibly malt vinegar) (60 ml)
250 gm Chicken mince, (from the breast)
50 gm Cheddar or possibly processed cheese, grated
75 ml Cream
12 x Pistachios, blanched and halved
1 sm Red bell pepper, minced
1 x Green chilli
1/2 tsp Black pepper pwdr, (2 g) Salt to taste
3 gm Mint leaves, minced
1 sprg rosemary (optional), minced
1 tsp Chilli pwdr, (5 g) Oil to baste the leg
3 x Cardamom
3 x Cloves
1 x Black cardamom
1 stk cinnamon
1 x Star anise
6 x Rose petals
75 gm Ghee
3 x Cardamom
2 x Black cardamom
1 x Clove
2 1/2 x Cm cinnamon
1 x Bay leaf
3 tsp Ginger paste, (15 g)
2 tsp Garlic paste, (10 g) Cashewnut paste
1 lt Clear mutton stock
1/2 tsp Chilli pwdr, (2 g)
1/2 c. Curd, beaten (120 ml)
3 x Onions, sliced, fried until crisp and crumbled (125 g)
5 gm Mint leaves, minced
3 gm Coriander leaves, minced Salt to taste
1/4 tsp Patthar ka phool pwdr, (1 g)
1 gm Rose petal pwdr A few strands saffron, dissolved in a little lukewarm water
15 gm Cashewnuts
15 gm Poppy seeds
15 gm Chironji
7 gm Coriander seeds

1
FORCEFULLY rub, as in massage, the lamb leg, inside and out, with salt.
2
Repeat the process with raw papaya paste, ginger paste and garlic paste and finally with vinegar.
3
(Each of these ingredients should be rubbed separately and not as a mix.)
4
Reserve for one-and-a-half hrs.
5
Put the chicken mince in a food processor or possibly blender, add in cheese, pulse for a few seconds.
6
Add in cream in a steady stream and pulse with little bursts till a fine mousse is obtained.
7
Remove to a bowl, add in the remaining ingredients and mix well.
8
Prise open the pockets and stuff the filling into the leg.
9
Using the trussing needle and string, stitch the open ends.
10
Bind the stuffed leg with string to retain the shape whilst cooking.
11
Baste with butter and prick with a needle.
12
Forcefully rub, as in massage, the lamb leg with the red chillies, followed by oil.
13
Arrange the leg in a roasting tray, add in the remaining ingredients and sufficient water to cover the leg.
14
Braise in a pre-heated oven (275O F) for two hrs.
15
Remove and throw away the liqueur.
16
Rub again with oil and keep aside.
17
Roast each of the ingredients for the cashewnut paste separately on a medium warm tawa, and grind to a smooth paste adding about 1 1/4 c. water.
18
Heat ghee in a large flat pan.
19
Season with cardamom, black cardamom, cloves, cinnamon and bay leaf.
20
Stir over medium heat till the green cardamom changes colour.
21
Add in ginger paste and garlic paste, stir over
22
continued in part 2

15790

kcal

Calories

678

Fat

101

Carbs

2263

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 42 ingredients. The key ingredients include: 1 x Leg of lamb, slit along the length (1.5 kg), 2 tsp Salt, (10 g), 4 tsp Raw papaya paste, (20 g), 4 tsp Ginger paste, (20 g), and more.

Yes, Bharwaan Dum Ki Raan Pt 1 Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bharwaan Dum Ki Raan Pt 1 Recipe

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