Banarsi Ran Dumphukht

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Mutton Leg (whole) : 2 kg
Iodized Salt: 4 tablespoons
Tikka Boti Masala: 1 Packet
Garlic Cloves: 4-5
Ginger & Garlic Paste: 2 tablespoons each
Vinegar: 2 tablespoons
Chinese Chili Sauce : 3 tablespoons
Yogurt: half a cup
Tamarind Pulp (Imli) : 3-4 tablespoons
Papaya Paste: 4 tablespoons
Egg (beaten): 1
Zarda / Orange Food Color: quarter teaspoon (optional)
Garam Masala: 1 teaspoon
Oil: half a cup
How to make Banarsi Ran Dumphukht


Make small cuts on the leg. Thoroughly rub with Iodized Salt and keep it in a strainer. Rest in the refrigerator for at least 1 hour, placing a tray underneath for the drippings.

Wash off the salt from mutton-leg by running it under flowing tap water. Pat dry with a kitchen towel.

Push the garlic cloves in the insertions made earlier on the meat.

Make a paste by combining all the ingredients; rub all over the mutton-leg and marinate for 4-5 hours in the refrigerator.

Place the mutton leg in a pot. Use a thick-bottomed pan or place a tawa underneath the pot. Cover with a tight lid and seal the edges using the roti dough.

Cook on a low heat for about 2-3 hours.

Place the meat carefully on a serving dish. It is best enjoyed as it is or with saffron pulao made with Pulao Masala and a pinch of saffron.
Posted By: Huzaifa, Narowal

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