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Abu Dhabi, UAEWednesday 15 August 2018

My key ingredient: green cardamom

Guneet Singh Bindra, the executive chef of Sthan in Dubai, shares his recipe using the versatile ingredient

Green cardamom. Getty
Green cardamom. Getty

Guneet Singh Bindra, the executive chef of Sthan in Dubai, says of this versatile ingredient: “It can be used in both sweet and savoury things, or even as a mouth freshener. The flavour is quite prominent and reminds me of the Indian subcontinent, where it’s one of the main ingredients in the garam masala mix, part of every Indian kitchen. Though it can be considered on the costlier side, the flavours are compact and pleasant.”

Raan Sikandari

Ingredients

1 1/2kg whole leg of lamb

125g yoghurt

3tbsp ginger paste

3tbsp garlic paste

5tbsp bright red chilli powder

6tsp coriander powder

1tsp garam masala

1tsp green cardamom seeds powder

20-25 whole black peppercorns

Salt to taste

20g malt vinegar

4tbsp butter

2tbsp mustard oil

4 large onions peeled and sliced length wise

Oil for frying onions

50g ghee

Method

Clean the mutton and make deep incisions on each side.

Make the marinade with all the ingredients, other than the ghee and onions.

Marinate the leg pushing the marinade deep into the cuts and spreading all over on both sides.

Keep refrigerated at least for two to four hours. Marinating overnight will make the meat succulent and soft.

Fry onions till they are golden brown, drain oil and make a paste.

Mix this into the marinated lamb leg.

Place the leg in a wide oven-proof dish, heat the ghee and pour over the leg and sides.

Cover with aluminium foil.

Bake at 170C for three hours, basting the leg with the marination every half an hour.

Raan sikandari. Courtesy Sthan
Raan sikandari. Courtesy Sthan

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