Jan 25, 2017

Banarsi Ran Dumphukht Recipe

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  • Mutton Leg (whole) : 2 kg
  • National Iodized Salt : 4 tablespoons
  • National Tikka Boti Masala : 1 Packet
  • Garlic Cloves : 4-5
  • National Ginger & Garlic Paste : 2 tablespoons each
  • National Vinegar : 2 tablespoons
  • National Chinese Chili Sauce : 3 tablespoons
  • Yogurt : half cup
  • Tamarind Pulp (Imli) : 3-4 tablespoons
  • Papaya Paste : 4 tablespoons
  • Egg (beaten) : 1
  • Zarda / Orange Food Color : quarter teaspoon (optional)
  • National Garam Masala : 1 teaspoon
  • Oil : half cup


Make small cuts on the leg. Thoroughly rub with National Iodized Salt and keep it in a strainer. Rest in the refrigerator for at least 1 hour, placing a tray underneath for the drippings.

Wash off the salt from mutton-leg by running it under flowing tap water. Pat dry with a kitchen towel.

Push the garlic cloves in the insertions made earlier on the meat.

Make a paste by combining all the ingredients; rub all over the mutton-leg and marinate for 4-5 hours in the refrigerator.

Place the mutton leg in a pot. Use a thick-bottomed pan or place a tawa underneath the pot. Cover with a tight lid and seal the edges using the roti dough.

Cook on a low heat for about 2-3 hours.

Place the meat carefully on a serving dish. It is best enjoyed as it is or with saffron pulao made with National Pulao Masala and a pinch of saffron.

This recipes is taken from Madeeasy.

Article Categories:
Mutton Recipes · Recipes

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