Raan Pathani (Spicy leg of lamb)

Raan Pathani (Spicy leg of lamb)

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Servings: 8
Calories: 304


  • 1 Leg of lamb
  • 1 tbsp Vegetable oil
  • 3 Cloves
  • 4 Green cardamom choti elaichi, crushed
  • 3 Black cardamom badi elaichi, crushed
  • 2 Cinnamon dalchini, 2 inch sticks
  • 2 Star anise chakri phool
  • 1 Bay leaf tej patta
  • 4 floz Tomato puree
  • 1 tsp Salt

for the marinade:

  • 1 tsp Garlic lasan, crushed
  • 1 tsp Ginger adrak, crushed
  • 1 tsp Dry red chillies sookhi lal mirch, paste
  • 1 tbsp Vegetable oil

grind to a paste:

  • 5 Onions sliced
  • 1 tsp Garlic crushed
  • 1 tsp Ginger crushed
  • 1 tsp Dry red chillies paste
  • 2 tsp Coriander dhaniya powder
  • 1 tsp Cumin jeera powder
  • 3/4 tsp Turmeric haldi powder


  • With a sharp knife, make deep incisions on the leg of lamb.
  • For the marinade, combine all the ingredients and mix well. Cover the leg with this mixture and set aside to marinate for 3 - 4 hours.
  • Make a fine paste of all the ingredients mentioned with a little water. Keep aside.
  • Heat the oil in a wok (kadhai) that is large enough to hold the leg; saute the cloves, green and black cardamom, cinnamon sticks, star anise, and bay leaf for 2 - 3 minutes. Add the ginger-garlic paste and fry until the oil separates from the mixture and comes to the surface.
  • Add the tomato puree and salt. Fry for a few more minutes and then add the leg of lamb. Cook on low heat for about 2 hours or till the lamb is tender.
  • Before serving, grill the leg of lamb for a few minutes on both sides till brown.
Calories: 304 kcal
Carbohydrates: 11 g
Protein: 38 g
Fat: 12g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 410 mg
Potassium: 728 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 98 IU
Vitamin C: 9 mg
Calcium: 51 mg
Iron: 4 mg
Cuisine Indian
Ingredients Lamb
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