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!

INGREDIENTS

1 kg mutton

1 cup curd

3 tbsp.ghee

1/2 lime

Salt

Pastes to be ground

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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.

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1/4 coconut cut into pieces,handful of

almonds,2-3 tbsp raisins

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10 cloves garlic,1 inch piece ginger,a small

piece of raw papaya

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METHOD

Grind all the three pastes separately and set

aside.

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

serve.

NOTE

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.