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QUICK FIX

Musallam Raan

INGREDIENTS:

Leg of lamb 500gmsCashew nut 50gmsDry coconut 50gmsRaisin 50gmsRed chilly (without seed) 10gmsGaram masala 5 gmsGarlic 50 gmsCoriander 10 gmsGinger 10gmsCurd 125 gmsButter 200gmsLemon 5 nos.Raw papaya 100gms

Wash and clean the leg of the lamb. With pointed knife make severalgashes all over. Grind the mentioned ingredients to a fine paste. Soak theleg in lime juice, curd and papaya paste. Apply the grinded paste onthe leg.

Put butter in a thick bottomed pan and cook the leg on slow fire. Toss frequently and close the plan with a lid. Place live coal on the lid for fast cooking.

Executive Chef A. Victor Dhanraj is armed with two decades of culinaryexperience. He has worked with several groups including a cruise line. At present, he is working in SRM Hotel, Tiruchi. He specialises inContinental and Chinese food. Trying out new dishes with exoticingredients is his passion.

Garnish with lemon and onion rings and serve hot.

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