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Indian Roast Leg of Lamb (Masala Raan)

Indian Roast Leg of Lamb (Masala Raan)
Indian Roast Leg of Lamb (Masala Raan)

Indian Roast Leg of Lamb (Masala Raan)

[ ROAST LEG OF LAMB ]
Raan is associated with Kashmiri cooking or that of the north-west frontier. In Indian restaurants it is cooked in a tandoor but home cooks can use domestic ovens. The meat is marinated to tenderise it and slow, long cooking ensures that it falls off the bone.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 3 hrs 45 mins
Servings 4 people

Ingredients
  

  • ½ leg of lamb about 1kg
  • 150 g full-fat yogurt
  • 2 teaspoons medium-hot red chilli powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 4 teaspoons ginger-garlic paste
  • 2 tablespoons grated raw papaya or 1 teaspoon papain powder
  • 2 tablespoons lemon juice
  • vegetable oil for greasing
  • salt
  • Parathas or Naans to serve

Instructions
 

  • 1 Make 6–8 deep incisions in the leg of lamb and rub with salt to season.
  • 2 Mix the yogurt, spices, ginger-garlic paste, papaya and lemon juice with salt to
  • season and rub the mixture onto the meat. Leave the lamb to stand for 1 hour
  • and preheat the oven to 180ºC/gas mark 4.
  • 3 Place the meat in a greased roasting tin and pour in 5 tablespoons of water. Seal
  • the tin with foil and cook for 30 minutes per 450g meat. When the meat is
  • cooked, turn off the oven and leave the meat to rest in the oven for 20 minutes.
  • 4 Transfer to a serving dish and serve with parathas or naans.
Keyword Indian, Roast, Leg of Lamb, Masala, Raan,

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