Raan (Roast leg of lamb flavoured with yoghurt) recipe
ingredients
1 Leg of lamb
Vegetable oil for basting
Chaat masala to taste
Vegetable oil for basting
Chaat masala to taste
For the marinade:
4 tbsp (100 g) 3 1/2 oz Brown onion paste
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
4 tbsp (120 g) 4 oz Yoghurt (dahi)
2 tsp (4 g) Red chilli powder
Salt to taste
1/2 tsp (1 g) Garam masala
1 tsp (2 g) Black pepper (kali mirch) powder
a pinch Saffron (kesar)
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
4 tbsp (120 g) 4 oz Yoghurt (dahi)
2 tsp (4 g) Red chilli powder
Salt to taste
1/2 tsp (1 g) Garam masala
1 tsp (2 g) Black pepper (kali mirch) powder
a pinch Saffron (kesar)
method
1. Clean the leg of lamb and prick thoroughly down to the bone with a fork. Mix all the ingredients of the marinade together. Apply evenly on the lamb and leave to marinate for 2 hours.
2. Place the leg in a Baking tray with 2 cups water. Bake in a preheated (180°C (350°F)) oven for at least 1 hour turning the leg twice / thrice to ensure that the leg cooks evenly. Roast till the liquid dries up.
3. Baste with oil and grill / roast in a moderately hot tandoor till well done.
4. Sprinkle chaat masala and garnish with onion rings. Serve with mint chutney
2. Place the leg in a Baking tray with 2 cups water. Bake in a preheated (180°C (350°F)) oven for at least 1 hour turning the leg twice / thrice to ensure that the leg cooks evenly. Roast till the liquid dries up.
3. Baste with oil and grill / roast in a moderately hot tandoor till well done.
4. Sprinkle chaat masala and garnish with onion rings. Serve with mint chutney
serving amount
serves: 4
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