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Sikandari Raan

This story of Sikandari Raan dates to when Alexander the Great defeated King Porus. When the latter was asked how he wished to be treated, he answered, “Like a King!” The impressed Alexander not only released him immediately but also befriended him. The battlefield banquet had Sikandari Raan on the menu. One of our Signature dishes now, Sikandari Raan literally translates to “Alexander’s Lamb”- this dish is a remnant of royalty and delivers subtle flavours with juicy succulence. The secret to cooking Raan also lies in taking the toughest meat of the lamb and making it tender. Order the best & tastiest Sikandari Raan online in Delhi-NCR and get home delivery.

  • 4
    Lamb boneless
  • 200gm
  • 100gm
    Poppy seeds
  • 15gm
    Cashew nut
  • 25gm
    Kashmiri chilli powder
  • 100gm
    Roast channa powder
  • 10gm
    Rose petals
  • 200gm
    Raw papaya

1. Clean and trim the fat from the lamb leg.

2. Gently loosen the meat from the bone at the top of the leg to season well.

3. In a big pan add mustard oil. It should be lukewarm.

4. Add red chilli paste, turmeric powder, black salt, rock salt, malt vinegar, ginger paste, garlic paste, cumin and cinnamon powder, clove powder.

5. Rub the lamb leg with above marination and let it rest for 24 hours.

6. Take an oven tray to add oil, black cumin seeds, bay leaves and lamb leg.

7. Take the remaining marination to add yoghurt in it and beat it well.

8. Pour the mixture on lamb leg, cover it with aluminium foil.

9. Put it in the oven and bake for 2 hours at 180 c and let it cook.

10. When meat is properly cooked remove it on chopping board and separate meat from bone put it on tandoor skewers.

11. Strain the remaining marination in a bowl add butter in it mix it well and apply on meat.

12. Cook it in tandoor and let it smoke well.

To serve

Remove it from skewers, sprinkle chaat masala, butter and lemon juice. And, serve it with warqi parantha or naan.

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