Khyber's Raan: Here is a legendary recipe from 1958


Khyber's Raan: Here is a legendary recipe from 1958

A recipe that you can now make at home - all it needs is patience



Khyber Raan using lamb and spices Video Credit: Anas Thacharpadikkal/Gulf News

Ingredients:

For First Marination

1 kg leg of lamb

50 ml mustard oil

20 ml lemon juice

25 gms ginger paste

35 gms garlic paste

20 gms garam masala

Khyber's garam masala
1 tsp shahi jeera
2 tsp green cardamom
1 small stick cinnamom
1 small piece of mace
1/2 tsp clove
2 tsp black pepper
1.5 tsp dry rose petals
1 tsp badi elaichi (3 pieces black cardamom)
Dry roast the whole spices for 5 to 10 minutes over medium-high heat. Once they turn slightly darker in colour and begin releasing a strong aroma, turn off the heat and allow it to cool. Then powder it in a coffee grinder.

20 gms cumin powder

20 gms coriander powder

10 gms chaat masala

20 gms salt

60 gms chilli powder

For Cashew Paste (dry roast the ingredients and grind into a fine powder)

100 gms cashewnut

10 gms whole coriander

5 gms cinnamon stick

10 gms cumin seeds

5 gms black pepper

5 gms green cardamom

5 gms bay leaves

15 gms coconut powder

For Red Chilli Paste (grind the red chillies along with vinegar and mustard oil into a thick paste)

15 dry red chillies

4 tbsp vinegar

6 tbsp mustard oil 

For Tomato Gravy (grind all the ingredients together into a gravy like consistency)

800 gms tomato

500 gms onion

25 gms ginger paste

40 gms garlic paste

5 gms turmeric powder

30 gms red chilli paste

30 gms cashew paste 

Salt to taste

2l lamb stock

Small bunch of coriander to garnish

Method: 

1. Clean the lamb and make thin cuts with a knife before marinating it. This way, the marinade will absorb well.

Khyber's Raan
Clean the lamb and make cuts before marinating Image Credit: Stefan Lindeque/Gulf News

2. Begin adding salt, red chilli powder, cumin powder, garam masala, coriander powder, chaat masala and ginger-garlic paste. 

2. Let the lamb rest overnight with the marinade in refrigerator. 

Khyber's raan
Marinate the raan and let it rest overnight Image Credit: Stefan Lindeque/Gulf News

3. Heat the lamb stock in a pan, add the whole spices one by one. 

4. Add the overnight marinated lamb into boiling stock (Note: Once you remove the lamb from fridge, let it rest five to ten minutes at room temperature before adding it to the stock)

Khyber Raan
Add the overnight marinated lamb into boiling water Image Credit: Stefan Lindeque/Gulf News

5. Add marinated lamb into boiling stock and cook for atleast three to four hours on slow flame. Close the lid and let it cook. Remember to keep checking the stock and lamb every 30 to 40 minutes. 

6. Close the lid and let the lamb cook on a slow flame.

Cooking Khyber Raan
Close the lid and let the lamb cook for atleast four hours Image Credit: Stefan Lindeque/Gulf News

7. In a pan, dry roast cashews, coconut powder and whole spices. 

8. Make a paste of the dry roasted spices and cashews.

Cashew and whole spices paste
Cashew and whole spices paste Image Credit: Stefan Lindeque/Gulf News

9. Heat a pan, add vegetable oil, onions and sauté it until it becomes translucent.

10. Now, add turmeric powder, ginger-garlic paste and sauté for three to four minutes on a medium-high flame.

11. Add tomato paste, salt, red chilli paste, cashew paste and mix well. 

12. Check the lamb. To test if it is cooked - pierce a knife into the lamb. If it is cooked well, it will slide in smoothly. 

Check the lamb if it is cooked
Check the lamb if it is cooked Image Credit: Stefan Lindeque/Gulf News

13. Let the gravy cook for 10 to 15 mintues. Once the oil starts to separte, add the cooked lamb into it. On slow flame, cook the lamb for 15 mintues so that the gravy is absorbed into the lamb well.

Cooking Khyber Raan
Once the oil begins to separate from the gravy, add the cooked lamb into it. Image Credit: Stefan Lindeque/Gulf News
Add the cooked lamb into the tomato gravy
Add the cooked lamb into the tomato gravy Image Credit: Stefan Lindeque/Gulf News

14. Sprinkle coriander on top of the raan and serve hot. Raan is best enjoyed with rumali roti (a thin flatbread) or naan (leavened, oven-baked flatbread). 

Khyber Raan
Sprinkle the raan with some freshly chopped coriander Image Credit: Stefan Lindeque/Gulf News

Raan is best enjoyed with rumali roti (a thin flatbread) or naan (leavened, oven-baked flatbread).

Khyber Raan
Khyber Raan Image Credit: Stefan Lindeque/Gulf News

Tell us more about your favourite recipes at food@gulfnews.com

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