Guneet Singh Bindra, the executive chef of Sthan in Dubai, says of this versatile ingredient: “It can be used in both sweet and savoury things, or even as a mouth freshener. The flavour is quite prominent and reminds me of the Indian subcontinent, where it’s one of the main ingredients in the garam masala mix, part of every Indian kitchen. Though it can be considered on the costlier side, the flavours are compact and pleasant.”
Raan Sikandari
Ingredients
1 1/2kg whole leg of lamb
125g yoghurt
3tbsp ginger paste
3tbsp garlic paste
5tbsp bright red chilli powder
6tsp coriander powder
1tsp garam masala
1tsp green cardamom seeds powder
20-25 whole black peppercorns
Salt to taste
20g malt vinegar
4tbsp butter
2tbsp mustard oil
4 large onions peeled and sliced length wise
Oil for frying onions
50g ghee
Method
Clean the mutton and make deep incisions on each side.
Make the marinade with all the ingredients, other than the ghee and onions.
Marinate the leg pushing the marinade deep into the cuts and spreading all over on both sides.
Keep refrigerated at least for two to four hours. Marinating overnight will make the meat succulent and soft.
Fry onions till they are golden brown, drain oil and make a paste.
Mix this into the marinated lamb leg.
Place the leg in a wide oven-proof dish, heat the ghee and pour over the leg and sides.
Cover with aluminium foil.
Bake at 170C for three hours, basting the leg with the marination every half an hour.
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