Mutton Ran
01-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 whole Mutton Ran (leg of lamb, approx. 1.5 - 2 kg)
2 large onions (finely chopped)
1 cup plain yogurt
2 tablespoons ginger-garlic paste
4 green chilies (slit)
1 tablespoon red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon black pepper powder
1/4 cup lemon juice
2 tablespoons vinegar
1/2 cup ghee (clarified butter) or oil
Salt to taste
Fresh coriander leaves for garnish
Fresh mint leaves for garnish
For the Marinade
1/4 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala
1 tablespoon lemon juice
Salt to taste
Method:
Prepare the Mutton Ran
Clean the mutton ran thoroughly and make deep incisions all over the meat with a sharp knife. This will help the marinade penetrate deeply for better flavor.
Marinate the Mutton
In a large bowl, mix together the ingredients for the marinade: yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt.
Rub this marinade generously all over the mutton ran, ensuring the marinade goes into the incisions. Let it marinate for at least 4-6 hours, or preferably overnight, for best results.
Cooking the Mutton Ran
Heat ghee or oil in a large heavy-bottomed pot or pressure cooker.
Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies, and cook for 2-3 minutes until fragrant.
Mix in the coriander powder, cumin powder, red chili powder, turmeric, black pepper, and garam masala. Cook the spices for another 2-3 minutes.
Add the marinated mutton ran to the pot and sear on all sides until browned.
Pour in the remaining yogurt, vinegar, and lemon juice. Stir well to coat the mutton.
Lower the heat, cover the pot, and let the mutton cook slowly in its own juices. Add a little water if needed, and cook for about 1.5 to 2 hours, or until the meat is tender and falls off the bone. If using a pressure cooker, cook for 45 minutes to an hour after the first whistle.
Final Touches
Once the mutton is cooked, reduce the sauce to a thick consistency by cooking uncovered on medium-high heat.
Adjust salt and seasoning as per taste.
Garnish and Serve
Garnish with freshly chopped coriander and mint leaves.
Serve hot with naan, roti, or rice.
Tips:
For added flavor, you can smoke the dish by heating a piece of coal and placing it on the mutton before covering it with a lid to infuse a smoky aroma.
To make the dish even richer, you can add a splash of cream or a few strands of saffron soaked in warm milk during the final stages of cooking.
Enjoy this royal and flavorful Mutton Ran, a dish that’s perfect for special occasions or grand family dinners!
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