Raan-E-Haider
Ritz-Carlton Bahrain restaurant Nirvana’s executive chef Mahipal Singh reveals how to dish out a delicious raan-e-haider in the simplest way possible.
Ingredients
• 2 pieces/1kg lamb shanks
• 400g yoghurt
• 2 bay leaves
• 8-10 cloves
• 5g peppercorns
• 2 pieces of cinnamon
• 5-6 cardamom pods
• 10g coriander powder
• 5g cumin powder
• 5g turmeric powder
• 5g garam masala
• 3-4 Kashmiri dry red chillies coarsely ground
• 5g garlic paste
• 5g ginger paste
• 500ml vegetable/canola/ sunflower cooking oil
• 2 medium-sized onions chopped fine
• Salt to taste
• Coriander leaves to garnish
Method:
• In a bowl, mix the lamb shanks and yoghurt and keep aside. This will tenderise the lamb.
• Heat the oil in a deep pan and add the whole spices (cinnamon, cardamom, cloves, bay leaves, peppercorns).
• Fry till they turn slightly darker in colour.
• Now add the onions and fry till they turn light golden.
• Add the ginger and garlic pastes and fry for a minute.
• Add the powdered spices (coriander, cumin, turmeric, Kashmiri chilly and Garam masala and fry till the oil separates from the masala.
• Add the meat and yogurt mix to the masala and fry well.
• Add the water and salt to taste
• Cook till the gravy is reduced.
• Stir often. The gravy should be thick when done.
• Garnish with coriander leaves and serve with plain boiled rice or pulao as well as a vegetable side dish.
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