Go Back Email Link
–+ servings
whole roasted raan or whole lamb leg cooked and served

Mutton Raan Roast

No ratings yet
Print Pin
Course: Main Course
Cuisine: South Asian
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Author: Farhana

Ingredients

  • 2.5 kg mutton leg (cleaned and extra fat trimmed)

For Marinade:

  • 1 cup Greek yogurt
  • 2 medium onions (pureed)
  • 2 medium tomatoes (pureed)
  • 2 tablespoons garlic (chopped)
  • 2 tablespoons ginger (chopped)
  • 2 tablespoons lemon juice
  • 2 tablespoons desi ghee or clarified butter
  • 2 tablespoons papaya powder
  • 2 tablespoons almond powder
  • 1 tablespoon Himalayan pink salt (or to taste)
  • 1 tablespoon coriander powder
  • 1 tablespoon Kashmiri red chilli powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric powder
  • ½ tablespoon black pepper powder
  • 1 teaspoon green cardamom powder

For Steaming:

  • water (as required)
  • 3-4 green chilies
  • 2 star anise
  • 5-6 cloves
  • 2 cinnamon sticks
  • 2 bay leaves

For Garnishing:

  • 1 teaspoon sesame seeds
  • 1 teaspoon chaat masala
  • 1 teaspoon red chili flakes

Instructions

  • In a bowl, add yogurt, pureed onions, tomatoes, garlic, ginger, lemon juice, ghee, papaya powder, almonds powder, salt, coriander, red chili, garam masala, cumin, turmeric, black pepper, and cardamom powder. Whisk well.
  • Prick the mutton leg all over with a sharp knife. Twist the knife 360° in each slit to allow deeper penetration of the marinade.
  • Rub the marinade thoroughly over the lamb, making sure to work it into the slits. Ensure the meat is evenly coated.
  • Cover and refrigerate it for at least 12 hours or overnight.
  • Remove the lamb from the refrigerator 1 to 2 hours before cooking to bring it to room temperature.
  • Add water, green chilies, star anise, cloves, cinnamon, and bay leaves to a wide steaming pan. Bring it to a boil, then place a steaming rack over the pan.
  • Place the marinated lamb on the rack, pour the remaining marinade over it, cover, and steam on low heat for about 1.5 hours or until the meat is tender and pulling off the bone. Check occasionally.
  • Reserve the cooking juices (gravy). Transfer the lamb to a baking tray and bake in a preheated oven at 200°C (392°F) for 15 to 20 minutes or until golden brown.
  • Simmer the reserved gravy until it thickens. Discard whole spices.
  • Remove the lamb from the oven, cover, and let it rest for 20 minutes.
  • Transfer to a serving platter. Pour the thickened gravy over the lamb, garnish with lemon wedges, sesame seeds, chaat masala, and chili flakes.
  • Serve hot with naan, salad, green chutney, and imli chutney. Enjoy! And remember “COOKING IS EASY!”

Notes

  • If you don’t have access to an oven, you can brown the lamb in a wide pan in some oil.
  • Make sure the leg fits in your pot before starting.
  • For best results, use meat from a younger lamb.
  • If you are not using papaya or meat tenderizer, marinate for up to 24 to 72 hours. The longer the marination, the more tender and flavorful the meat will be.