Tawawali Masaledar Raan - By Chef Sourav Ghosh

Tawawali Masaledar Raan is a celebrated Indian dish, perfect for special occasions. This flavorful recipe features succulent mutton leg roast cooked in a rich and creamy gravy, infused with aromatic spices. Best paired with saffron roti or fragrant rice, Tawawali Raan promises a burst of delightful flavors and aromas.

Ingredients:

- 3 Mutton Raan (1.2 kg each)

- Salt, to taste

- 200 gm Red Chilli Paste

- 50 gm Ginger Paste

- 50 gm Garlic Paste

- 3 tsp Lemon Juice

- 200 ml Malt Vinegar

- 100 ml Mustard Oil

- 7 Green Cardamom

- 4 Cloves

- 2 Javitri (Mace)

- 5 gm Cinnamon

- 2 gm Stone Flower (Dagad Phool)

- 2 Star Anise

- 2 Black Cardamom

- 4 tsp Coriander Seeds

- 3 tbsp Ghee

- 200 gm Fried Cashewnuts

- 200 gm Fried Onion

- 2 tsp Rose Water

- 2 tsp Kewra Water

- 1 pinch Ittar (Essence)

- ½ litre Curd

- 100 gm Deggi Mirch (Red Chilli Powder)

Method:

1. Prepare a paste by roasting and grinding the garam masala. Mix the paste with Mutton Raan, ensuring it's well coated. Allow it to marinate for 6 hours to tenderize.

2. In a large cooking vessel (lagan), heat ghee and mustard oil. Add garam masala, shahi jeera, and green chilli. Stir in sliced onions and cook until browned. Add ginger-garlic paste, deggi chilli powder, a pinch of turmeric powder, and curd. Cook until the oil separates. Then, pour in hot water and bring it to a boil. Add the marinated mutton raan and simmer for 45 minutes.

3. Remove the raan from the water and roast it on a hot tawa (griddle) on both sides. In the meantime, prepare a paste by blending fried cashewnuts and fried onions. Boil the paste until it thickens. Add all the flavoring agents - rose water, kewra water, and a pinch of ittar.

4. Garnish the raan on the tawa and serve hot with saffron roti or flavored rice.

Enjoy the rich and aromatic Tawawali Masaledar Raan, a true delight for your taste buds!