Tandoori Raan

tandoori_raan

Ingredients for Tandoori Raan

In English
Leg of lamb 1
Ginger garlic paste 1 spn
Turmeric powder 1/4 spn
Red chilli powder 1/4 spn
Balsamic vinegar 1 spn
Black cardamom powder 3 gm
clove powder 2 gms
Lemon
Salt
Lemon juice 1 spn
cumin 2 gms
Onion 75 gms
Spring mint leaves
In Roman Urdu
Bakray ki tang 1
Adrak lehson ka paste 50 gm
Haldi powder 1 tbsp
Lal mirch powder 5 gm
Sirka 2 tbsp
Kali ilaichi powder adha tbsp
Long powder 2 gm
Limo ki phankain
Namak
Limo ka juice 50 ml
Zeera 2 gm
Pyaz 75 gm
Podinay k patay
Cooking Method of Tandoori Raan
Direction In English
Mix ginger garlic sauce, salt, lemon juice, turmeric powder, red chili powder and paste it over lamb.
After marinate, add clove powder, black cardamom powder, yogurt, and vinegar.
Marinate it for 4 hours.
Fry cumin and onion till it browns.
Put the leg in pot and pour cumin and fried onion in it.
Cover the lid and let it cook.
When meet is about to cook, remove the lid and let it cook at high flame.
Then put it in oven and bake for 15 minutes.
Serve Tandoori Raan with salad.
Direction In Roman Urdu
Gosht ko achi tarha saaf kar lain.
Ab e spy adrak lehson ka paste, namak, limo ka juice, haldi, lal mirch powder mix kar k laga dain aur 1 ghnatya k liye rakh dain.
Ab gosht py kali ilachi powder, long powder, dahi aur sirka laga k 3 ghantay k liye rakh dain.
Oil garam kar k us mai zeera ayr pyaz halka brown kar lain.
Bakray ki tang ko handi mai daal k us py oil aur pyaz daal dain.
Handi mai thora sa pani daal k dhak k halki anch py pakayain.
Jab gosht paknay k kareeb ho tou dhakan utha dain aur taiz anch py pakayain taa k pani khusk ho jaye.
Ab ghost ko tandoor mai 10-12 mint k liye pakayain aur salad k sath peysh karain.

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