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Preparation of Raan mussalam
Remove all the white membrane from the surface of the meat. Prick repeatedly and thoroughly down to the bone, with a strong and large-pronged fork until all the fibres are broken and the meat well-loosened. The success or failure of the dish depends upon this. Grind together mace, nutmeg, cinnamon, black and green cardamoms, ginger, onion, salt, chilli powder, poppy seeds and coconut. Apply the ground spices evenly all over the 'raan' (leg) and prick again so that the spices soak into the body of the meat. Tie the raan with a string so that the meat stays on the bone whilst cooking. Place the raan in an open pan with oil, 'yoghurt,' cinnamon, bay leaves and aniseed. Put on a moderate fire, cover and cook. Dissolve 'heeng' in 3 tablespoons of water. When all the water has evaporated, add a large tablespoon of heeng water, scrape the bottom of the pan clean and turn the 'raan' and baste. Con-tinue till the raan is a rich brown, substituting plain water for 'heeng' water. Now put the leg in the microwave and cook for 20 minutes and stand it for 5 minutes. During this cooking time, stop the micro, sprinkle a little water and turn the leg twice.
Serve it with lemon and cucumber wedges and sprigs of mint.
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