This curry is made with the ‘Mussalam Raan‘
recipe . 3 types of grinding,but worth the effort.
For tenderising raw papaya is used, and the
meat was very soft and melt in mouth.
So do try this awesome recipe for rices,or any
type of rotis,and do share your experiences.
If possible try making the raan too!
1 kg mutton
1 cup curd
Pastes to be ground
1 tbsp coriander seeds,10-12 red dry chillies,
1 tbsp poppy seeds (white khus khus),2 cloves,3
cardamons,1 tsp black pepper seeds,curry
leaves,1 inch piece cinnamon,saffron (optional)
Lightly roast for 2 minutes and grind to a paste.
1/4 coconut cut into pieces,handful of
almonds,2-3 tbsp raisins
10 cloves garlic,1 inch piece ginger,a small
piece of raw papaya
Grind all the three pastes separately and set
Mix curd and salt into the ginger-garlic paste
and mix in with the meat.
Heat ghee in a pressure cooker.
Add onions and sauté till brown .
Add the other pastes with the marinated meat .
Add a little water and allow to cook in its juices
for 3-5 whistles.Allow steam to release on its
own .Sprinkle methi leaves if you like and
If you are trying the raan recipe ,apply all the
masalas and cook on a slow fire covered with
coals on top . If needed use more ghee.
Raan -Whole leg of mutton , made slits,masalas
applied and slow cooked till tender and brown.