‘Raan’ here literally refers to the leg of the mutton or lamb, while ‘musallam’ means ‘whole’, inspired from its Arabic term. The recurring origin story of the raan musallam places it as a campfire preparation for Central Asian warriors and tribesmen. When this recipe was met with Mughal and Awadhi influences, its rustic elements were retained, whilst elevating the preparation to make the dish a worthy showstopper for the royal banquets. Dry rubs hydrated with thick yoghurt were rubbed on the whole leg cut, slow cooked with a dum till the time the meat wasn’t buttery and silken enough to slip right off the bone when lifted. The list of ingredients for the raan musallam runs long, but the most important of the lot here is patience – because you absolutely cannot rush this decadent recipe. But one thing’s for sure – the hours of effort will be worth every melt-in-your-mouth bite. Now what better day to commit to this royally delicious undertaking, than Bakrid? Follow the directions below.
