Authentic Raan-e-Dum Pukht Recipe | Slow-Cooked Mughlai Lamb Leg

Authentic Raan-e-Dum Pukht Recipe: Discover the royal taste of Awadhi cuisine with this Raan-e-Dum Pukht recipe. Slow-cooked lamb leg in rich marinade—perfect for festive dinners!

Raan-e-Dum Pukht Recipe
Cuisine: Mughlai / Awadhi
Serves: 4–6
Prep Time: 8–12 hours (including marination)
Cook Time: 2–3 hours

Ingredients:

For the Raan (Lamb Leg):

1. 1.5 to 2 kg of whole lamb leg (raan), cleaned and with extra fat removed
2. Ghee – 3–4 tbsp
3. Soak a few strands of saffron in two tablespoons of heated milk.
4. Whole spices – 2 bay leaves, 4 cloves, 2 black cardamoms, 1-inch cinnamon stick

For the Marinade (first):

1. Raw papaya paste – 2 tbsp (for tenderizing)
2. Ginger-garlic paste – 2 tbsp
3. Salt – to taste
4. Lemon juice – 2 tbsp

For the Second Marinade:

1. Hung curd – 1 cup
2. Fried onion paste – ½ cup
3. Cashew paste – 2 tbsp
4. Cream – ¼ cup
5. Nutmeg and mace powder – ¼ tsp
6. Cardamom powder – ½ tsp
7. Red chili powder – 1 tsp
8. Coriander powder – 1 tsp
9. Garam masala – ½ tsp
10. Rose water – 1 tsp
11. Kewra water – 1 tsp (optional)

https://aamnewsnetwork.com/restaurant-style-grilled-chicken-at-home-easy-juicy-recipe/

Instructions: Authentic Raan-e-Dum Pukht Recipe

1. Clean & Tenderize:

Wash and pat dry the lamb leg.

Using a sharp knife, make deep gashes all over the flesh.

2. First Marination (4–6 hours):

1. Mix raw papaya paste, ginger-garlic paste, lemon juice, and salt.
2. Rub this mix thoroughly into the lamb, making sure it seeps into the gashes.
3. Cover and refrigerate.

3. Second Marination (4–6 hours or overnight):

1. Mix all ingredients of the second marinade.
2. Apply it generously over the lamb leg.
3. Refrigerate overnight for best results.

4. Cooking – Dum Pukht Style: Authentic Raan-e-Dum Pukht Recipe

1. Preheat oven to 180°C (or prepare a heavy-bottomed pan with a tight lid for stovetop dum cooking).
2. Heat ghee in a large pan. Add whole spices and sear the marinated raan lightly on all sides.
3. Transfer to a deep baking dish or large pot.
4. Pour the remaining marinade over it.
5. Drizzle saffron milk, rose water, and kewra water.
6. Seal the pot with foil and a lid (or cover with dough for an authentic dum pukht seal).

Oven Method:

Bake at 160–170°C for 2.5-3 hours, or until the meat is fork-tender.

Stovetop Dum Method: Authentic Raan-e-Dum Pukht Recipe

1. Place the sealed pot on a tawa over low heat.
2. Cook for 2.5 to 3 hours, turning once gently midway.

To Serve:

1. Garnish with slivered almonds, saffron milk, and mint leaves.
2. Serve hot with sheermal, naan, or saffron rice.

Pro Tips:

1. Use raw papaya to tenderize during the initial marinade only.
2. The longer you marinate, the more flavorful the dish becomes.
3. Always cook on low heat to retain the rich aroma of spices and tenderness.

https://chillybite.com/dum-pukht-koh-e-awadh-recipe-royal-nawabi-lamb-dish-explained-step-by-step/