Khad Raan — Mutton Cooked Below The Earth
When we visited Rajasthan, I was completely awestruck by this dish and now have planned again to visit that place especially to enjoy this dish.
Rajasthan is a dry and arid region of India. Here people eat very spicy food and its dishes are very famous and are a preferred lot.
This cooking method developed, as people used to travel long distances in search of pray and after catching a pray like rabbit (which is now banned) they erected tent and needed to eat. But in those regions dusty winds stop them to cook in the open. So, they invented this method of cooking by digging a whole underneath the ground and cooking there.
How to Prepare Khad Raan:
1 whole lamb leg approximately 1 kg
2 tablespoon grounded coriander seeds
1 tablespoon red chili powder
4 tablespoon garlic paste
6 tablespoon onion paste
4 tablespoon clarified butter
Salt to taste
Take a large bowl and mix all the ingredients well.
Take a large plate and place the properly cleaned lamb leg, make cuts all over it, and put the marination above and below it.
You need 8 Indian flatbreads, a few banana leaves, and mud.
Wash the banana leaves and keep them on the table. Put 4 Indian flatbreads side to side. Put the marinated lamb leg over it. Put the other 4 Indian flatbreads over it. Now wrap the banana leaves around the whole ingredients and tie it with threads from the banana leaves. Then, apply wet mud over it.
Now dig a hole in the dessert sand soil about 2 feet deep. Now light the charcoal put the wrapped bag over it and over it put more charcoal. Then cover the hole with sand. Because sand is porous, so the charcoal will not die down but keep igniting at a slow pace.
It is a slow process but after an hour when you will dig it out and take your wrapped lamb leg out, I can assure you that you have not tasted anything like this before. Eat it with a dice of lemon and slice onions.
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