Kashmiri Ran & Lagan Ke Koftay | Eid Special Masala Mornings | Chef Shireen Anwar | MasalaTV
KASHMIRI RAN RECIPE INGREDIENTS :
Mutton leg 1 ½ kg
Poppy seeds 1 tbsp
Coconut 2 tbsp
Onion 2 chopped
Ginger garlic 2 tbsp
Almonds ground 15
Cinnamon 2-inch piece
Allspice 1 tsp
Mace ¼ tsp
Nutmeg ¼ tsp
Green cardamom ½ tsp
Chili powder 3 tsp
Salt 2 tsp
Fennel 1 tbsp
Yogurt 1 cup
Oil ½ cup
METHOD :
Put all the ingredients in a blender, and blend to a smooth paste. Prick ran well, pour the paste over the nan, and leave it to marinate overnight. Heat oil put leg, and fry on both sides, add 4-5 cups water, cook till ran tender and oil comes on top.
LAGAN K KOFTAY RECIPE INGREDIENTS :
Mince ½ kg
Papaya 1 tsp
Salt 1 tsp
Ginger garlic 1 tbsp
Roasted gram flour 2 tbsp
Allspice 1 tsp
Yogurt ½ cup
Onion chopped 2
Chili powder 1 ½ tsp
Lemon juice 1 tbsp
Green chilies chopped 4
Coriander and mint leaves chopped as required
Brown onion ground 3 tbsp
METHOD :
Marinate mince with salt and papaya, leave it for 2 hours, grind all the above spices, mix it in the mince along with the brown onion, chopped greens, lemon juice, and roasted gram flour, mix all well, make kofta, spread in a greased lagan. In another pan, fry onion light brown, add yogurt, and when the water dries, remove, pour this on the koftas in lagan, and give dum of coal.
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