For black carrot pickle:- Black carrots (I batons) - 2 cups
Vinegar - 3/4 cup
Salt - 1 tsp
Sugar - 2 tbl spn
Marinate the raan with salt, malt vinegar, deggi mirch, raw papaya paste and ginger and garlic paste. Keep aside for half hour.
Now rub in hung curd, oil, Kasoori methi powder, garam masala and browned cashew nut paste. Place the raan with the marinade in a thick bottom pan and cover with water until the leg is just submerged. Cover with a lid and cook on medium flame till raan is tender.
Remove the raan from the stew and keep aside. Reduce the stew till it becomes thick. Apply the thick paste on the raan and place in an oven at 120c for 10 minutes. Alternatively you can cook it on a grill.
Remove, carve and serve hot with pickled black carrots and hot chapatti.
For the black carrot pickle, mix all the ingredients and add half a cup of water. Give it a good boil for a minute and take of the heat. Cool refrigerate and use.