This dish comes from royal camp food and is perfect for mutton lovers. A lamb leg is cooked, skewered on a tandoor, then deboned and cooked in rich masala gravy. It is traditionally enjoyed with your hands, not knives or forks.
Ingredients
For Marination:
1100 grams Mutton leg
3 tbsp Ginger-garlic paste
1/2 tsp Nutmeg powder
1 tsp Red chili powder
2 tsp Salt
For Frying:
5 tbsp Refined oil
2 grams Green cardamoms
2 grams Black cardamoms
1 gram Mace
For Cooking:
4-5 tbsp Brown onion paste
3 tbsp Curd
1/2 tsp Javitri Elaichi (Mace-cardamom) powder
1/2 tsp Black pepper powder
1/2 tsp Garam masala powder
How to Make Dhaba Raan
Clean the mutton leg properly.
Heat oil in a heavy-bottomed pot. Add green cardamoms, black cardamoms, and mace.
Add the marinated mutton leg, brown onion paste, curd, and all spice powders. Pour enough water to cover.
Cook on low heat until the mutton becomes tender.
Remove the mutton and reduce the gravy separately.
Debone the mutton leg, skewer the meat, and cook it in a tandoor for 7–8 minutes.
Arrange the meat on a platter with the bone and serve hot with the gravy on the side.
This recipe creates a rich, flavorful mutton dish that is perfect for sharing and enjoying with your hands.