Peshwari Masaledaar Raan - Roasted Leg
of Lamb with exotic Ground Spices
recipe comes from Vikas Khanna an Indian chef
now living and teaching as well as cooking in New York.
asked to give a brief summary of how he came to be where
he is today this is what Vikas had to say:
was born in the holy city of Amritsar, India. I did
not have to try different jobs to understand and decide
out about my profession. I just wanted to be in the
food business from the very childhood. At the age
of ten, I started creating my own recipes and ways
to present them. I ran my own banquets at the age
of sixteen and wanted to develop my passion professionally.
I graduated from the prestigious WelcomGroup Graduate
School of Hotel Administration. During this period
I was trained under some of the top Food Authorities
of India at the flagship hotels of Sheraton, Taj,
WelcomGroup, Oberoi, Kempinski, Cater to Cater and
Essex banquets. After gaining enough experience I
took my business, with the help of my family, to one
of the most popular banquets and catering services
in North India. Lawrence Gardens is one of the favorite
banquets in Punjab.
this period I had hundreds of opportunities to take
my concept of banquets all over the country. While,
I was focusing to take my profession Internationally
I moved to New York City in 2000 and studied at some
of the major Culinary Institutes in the US like Culinary
Institute of America, Massachusetts Culinary Arts,
New School, New York University and lots more. I served
as The Executive Chef of the Salaam Bombay Restaurant,
New York and was appreciated for my culinary genius
by press from all over the world and my gastronomic
peers. Today I have affiliations from The James Beard
Foundation, New York University, Cornell University,
Wall Street Rising, Taste of Tribeca, Just One Break,
International Association of Culinary Professionals,
Borough of Manhattan Community College, Johnson and
Wales University, New York Public Library and many
has his own web site which contains additional information
native dish of Peshawar, Pakistan will definitely take
time and patience to but the flavors, texture and aromas
make it an absolute delicacy of North West frontier
cuisine. The lamb has to be specifically very good quality
and most of the spices are freshly ground for their
most fragrant form".
pound lean lamb, skin and fat removed
3 tablespoons minced fresh ginger
3 tablespoons minced garlic
rind of 1 lemon
5 tablespoons fresh lemon juice
2 teaspoons cumin seeds
1 x 1 inch cinnamon stick
1 teaspoon ground turmeric
1 tablespoon garam masala
2 teaspoons cayenne pepper
salt to taste
2 cup plain yogurt
1 cup whole unpeeled almonds
4 tablespoons brown sugar
1 tablespoon saffron threads, soaked in 2 tablespoons
of boiling water
lemon wedges and sprigs of parsley
the lamb all over with a fork and make about 12 to
15 deep cuts.
the ginger, garlic, lemon rind, lemon juice, cumin,
cardamom, cinnamon stick, cloves, turmeric, garam
masala, cayenne pepper and salt in a food processor
or a blender to a fine paste. Transfer it to a large
non-reactive baking dish.
the lamb to the mixture of spices and rub the paste
all over the lamb and spread it evenly over it. Cover
and refrigerate it for 2 hours.
yogurt with the almonds and 2 tablespoons of brown
sugar. Pour the mixture over the lamb and cover and
refrigerate for another 2 hours.
the remaining sugar and bake, uncovered for 30 minutes.
and lower the temperature to 350°F and cook for
2 1/2 hours, basting occasionally.
with the saffron water and cook for another 30 minutes,
or until very tender and fully cooked.
the meat from the baking dish, carve the thick slices,
pour the sauce over it and serve it hot garnished
with lemon wedges and parsley.