<span>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.”</span> <strong>Raan Sikandari</strong> <strong>Ingredients </strong> 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 <strong>Method </strong> 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. _____________ Read more: _____________
