On the occasion of Ramadan Chef Kunal Kapur, judge at MasterChef India, comes up with recipe for rann with pickled black carrots. A wholesome and tangy dish, this makes a perfect way to end the day’s fast.
Rann with pickled black carrots (Serves 6)
Ingredients
Raan (leg of mutton) – 1 (approx 2.5 kg)
Salt – 2 tsp
Malt vinegar – 75 ml
Deggi mirch (dried red chilli) – 3 tablespoons
Raw papaya paste – 50 gm
Ginger paste – 3 tablespoons
Garlic paste – 3 tablespoons
Hung curd – 120 gm
Canola oil – 4 tablespoons
Garam masala powder – 2 teaspoons
Browned cashewnut paste – 3 tablespoons
Kasoori methi powder (dried fenugreek leaves) – 2 teaspoons
For black carrot pickle
Black carrots – 300 gm (1-inch batons)
Vinegar – 200 ml
Salt – 1 tsp salt
Sugar – two tablespoons
Method
Marinate raan with salt, malt vinegar, deghi mirch, raw papaya paste, ginger and garlic paste. Set aside for 30 minutes. Rub in hung curd, canola oil, kasoori methi powder, garam masala and browned cashewnut paste. Place raan with marinade in thick-bottomed pan and cover with water until leg is submerged. Cover with lid and cook on medium flame until raan is tender.
Remove raan from stew and set aside. Reduce stew until thick. Apply thick paste on raan and place in oven at 120 degrees C for 10 minutes. Raan can also be cooked on grill.
Remove, carve and serve hot with pickled black carrots and hot chapatti.
For black carrot pickle, mix all ingredients and add half a cup of water. Boil for one minute. Cool in refrigerator.
