Instructions: Medium heat until the moisture evaporates. Lower the heat, add cashewnut paste and stir-fry until the ghee floats on top (sprinkling small quantities of stock to prevent sticking). Add chilli powder.
Stir for a few seconds, remove the pan from heat, stir in the curd and return the pan to heat. Add fried onions and stir-fry until the ghee floats on top. Add the braised raan, and the remaining stock, bring to a boil, lower the heat and simmer for 45 minutes. Remove the leg and snip off the strings. Pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the leg, mint leaves, coriander leaves and salt. Bring it to a boil, lower the heat, add patthar ke phool powder, rose petal powder and saffron. Simmer until the gravy is of ketchup consistency. Remove and adjust the seasoning.
To serve: Arrange the leg on a serving dish, pour the gravy over and serve hot.
NOTES : Mutton leg stuffed with chicken mince, cheese and cream-a Nizami delicacy
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