Chef Vj

Aloo ka Korma (4 portions)

Mutton Cubes	500 gms.
Ginger Garlic Paste	20 gms.
Turmeric powder	1/2 tspn.
Red Chillie Powder	1 tspn.
Coriander Powder	2 tspn.
Mint Leaves	1 tbspn.
Green Chillies	6 nos.
Fried Onions	100 gms.
Shahi Jeera	1/2 tspn.
Cloves	4 nos.
Green Cardamom	6 nos.
Cinnamon	1 stick
Pepper Corns	8 nos.
Bayleaf	1
Yoghurt	100 gms.
Cashew/Chirongi/Khus khus Paste	30 gms.
Garam Masala Powder	1 1/2 tspn.
Potatoes(medium sized)	4 nos.
Salt
Oil to fry potatoes
Ghee	75 gms.
Coriander Leaves	1 tbspn.

	^{Peel potatoes, cut into 2, deep fry until light golden.}
	^{Heat ghee, add shahijeera, cloves, green cardamom, cinnamon, peppercorns & bayleaf and lightly fry.}
	^{Add ginger garlic paste, stir, add turmeric, chillie powder, salt, coriander and mint leaves, slit & deseeded two green chillies and fried onions, stir fry till masala is cooked and ghee is released.}
	^{Add washed and drained mutton cubes and yoghurt, stir fry till ghee leaves the masala.}
	^{Then add the cashew/chirongi/khuskhus paste diluted in little water & coriander powder and stir fry some more.}
	^{Add water, bring to boil, leave to simmer till mutton is cooked and tender.}
	^{Add fried potatoes, garam masala powder 4 slit and deseeded green chillies, coriander and mint leaves.}
	^{Allow to simmer for another 2 minutes.}
	^{Serve with fresh hot parathas, naans or rotis.}

Raan-e-Mussallam (2 portions)

Baby Lamb Leg	1 no. (about 600 gms.)
Ginger/Garlic Paste	25 gms.
Malt Vinegar	10 ml.
Garam Masala Powder	1/2 tspn.
Kashmiri Red Chillie Paste	50 gms.
Sliced Onions	50 gms.
Chopped Tomatoes	50 gms.
Oil	100 gms.
Salt
Whole Garam Masala	10 gms.
Rum	30 ml.

	Make incisions on lamb leg
	Wash and clean lamb leg. Dry the excess moisture by dabbing with a clean cloth
	Marinate the lamb leg with chillie paste, ginger/garlic paste, malt vinegar and garam masala powder. Leave overnight
	Heat oil. Brown onions, bhunno raan for 15 minutes. Add whole garam masala.
	Add tomatoes and bhunno for some more time.
	Add rum and stir continously
	Put in enough water to cook raan till it is tender and water has practically evaporated
	Serve hot after removing hitch bone

Raan - e - Mussalam should authentically be served after putting it on a charcoal grill so that the outer layer becomes crisp and the inside is tender.